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Sakura Panna Cotta

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


  • 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


  1. Put the gelatine sheets in cold water for 10 minutes.
  2. Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
  3. Add the pink colour and sakura essence, and mix.
  4. Squeeze the extra water out of the gelatine leaves and add them into the hot cream mixture. Stir well to dissolve.
  5. Pour into your serving glasses and keep them in the fridge for at least 4 hours or overnight to set.
  6. To remove the salt from the sakura flowers, gently rinse them and soak them in cold water for at least 30 minutes.
  7. 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.
  8. Top the panna cotta with a sakura flour just before serving.