Sakura Panna Cotta
Sakura Panna Cotta - Italy meets Japan in this silky, flowery, delicate dessert that tastes like spring!
– 10 oz. heavy cream
– 3.5 oz. milk
– 2.7 oz. sugar
6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
of sakura essence
or to taste
Pink food colouring
salt pickled sakura
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.