As you know, my family and I recently travelled to Japan for the second time in less than 3 years. We absolutely adore this country: its culture, its cities, its scenery and… its food. One of the the things we discovered this year was sakura, as a flavour I mean. I had no idea that cherry blossoms would taste so good… something between a flower and a cherry! The first day of our holiday, I bought a sakura flavoured soy milk and I was hooked. I had to buy the essence!! Luckily, you don’t have to go all the way to Japan to buy sakura essence as you can easily find it on Amazon. I also found some salt pickled cherry blossoms that look and taste delightful.
I bet you didn’t know that sakura were actually edible! In Japan, they are preserved with salt and used in various dishes. Well, the first thing I made with these amazing ingredients was panna cotta. Something like Japan meets Italy. 😉 It tasted so good that my husband had 2 in a row! And now I am already thinking of what to make next!
- Put the gelatine sheets in cold water for 10 minutes.
- Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
- Add the pink colour and sakura essence, and mix.
- Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
- Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.
- To remove the salt from the sakura flowers, gently rinse them and soak them in cold water for at least 30 minutes.
- Remove from the water, shape the petals nicely, and place each flower on a paper towel. Cover with another sheet of paper towel and gently pat dry.
- Top the panna cotta with a sakura flour just before serving.
*In the spirit of full disclosure, this post contains some affiliate links, which means that I may get a commission if you decide to purchase anything from Amazon.com. I only recommend products that I use and love myself, so I know you’ll be in good hands. Pin It