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Sakura Panna Cotta
Sakura Panna Cotta - Italy meets Japan in this silky, flowery, delicate dessert that tastes like spring!
Course
Dessert
Cuisine
Italian, Japanese
Prep Time
10
minutes
Cook Time
5
minutes
Total Time
15
minutes
Servings
8
Author
Manuela Zangara
Ingredients
300
ml
– 10 oz. heavy cream
100
ml
– 3.5 oz. milk
80
gms
– 2.7 oz. sugar
3
sheets
6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
2
tsp
of sakura essence
or to taste
Pink food colouring
optional
4
salt pickled sakura
optional
Instructions
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.