Sakura (cherry blossoms) emit lots of lovely spring vibes and are so pretty to look at. They can be added to desserts as they taste good and really increase the aesthetic. This recipe gives a twist on the traditional Italian panna cotta recipe in that we add a layer of sakura jelly. It is delicious and extremely easy to make! The recipe makes four Sakura panna cotta.
So… The Chinese Lunar New Year celebration has almost come to an end. In case you have missed it, it started on the 8th of February, lasting for a period of 15 days, until 23rd of February. On the last day, the full moon appears again and this day is called Lantern Festival. Traditionally, people solve lantern riddles, go out at night and watch lanterns. It is also a time for family reunion. Of course there will be delicious food! What better way to conclude Chinese New Year than making some Tang Yuan? These glutinous rice ball very much resembles the full moon. They are typically filled with wonderful things such as sesame walnut, red bean paste, peanut butter or creative fillings like green tea, chocolate.
This recipe is originally from Martha Stewart. I modified it to my liking and it has now become my go-to recipe for a strawberry cake. It is a mix between a cake and a tart, which means you get to experience the deliciousness of both: crunchy crust with a moist, soft and cakey middle. It is loaded with strawberries, not too sweet and easy to prepare! It is important to use white sugar and beat it with butter for 3 minutes otherwise the strawberries might sink to the bottom and make the cake soggy. Good luck!