Name: Recette Pana cotta au sakura
Prep time: 4 h
Cook time: 10 min
Total time: 4 h 10 min
Yield: 4
Ingredients: 40 cl de crème liquide entière; 10 cl de lait entier; 2 c. à soupe de sucre; 2 feuilles de gélatine (ou 1,5 g d’agar-agar pour une version végétale); 1 à 2 c. à café de sirop de sakura (ou une infusion légère de fleurs de cerisier); Quelques fleurs de sakura en garniture (optionnel); Coulis de fruits rouges ou framboises fraîches

Recipe Pana cotta with sakura

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Noté 5.0 étoiles par 2 utilisateurs.

Portion

Preparation time

4 hours

Cooking time

10 minutes

Inspired by Japanese and Italian sweets, this panna cotta combines the rich creaminess of cream with the floral finesse of sakura. Subtly flavored with cherry blossom syrup or infusion, it reveals a light, melt-in-the-mouth texture, perfect for the end of a meal. Served with a red fruit coulis or a few fresh raspberries, it offers a delicate balance between milky sweetness and fruity freshness. An elegant, poetic dessert, easy to prepare at home to celebrate the return of spring.

Author:

iRASSHAi

Ingredients

40 cl full cream
10 cl whole milk
2 tbsp. sugar
2 sheets gelatin (or 1.5 g agar-agar for a vegetable version)
1 to 2 teaspoons sakura syrup (or a light infusion of cherry blossom)
A few sakura flowers for garnish (optional)
Red fruit coulis or fresh raspberries

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Instructions

Preparing gelatine or agar-agar

Gelatin: soak the leaves in a bowl of cold water for 5 to 10 minutes until soft.
Agar-agar: no need to soak, it is added directly to the cold liquid preparation.

Heating the cream-milk base

Pour the cream, milk and sugar into a saucepan. Heat over low heat, stirring regularly to dissolve the sugar.
Be careful not to bring to the boil to prevent the cream from slicing. Remove from heat as soon as hot.

Adding ingredients

Stir in the sakura syrup. If you're using an infusion (e.g. from salted cherry blossoms), be sure to filter it and add no residual salt.
Taste the preparation at this stage: you should smell a gentle floral note. Adjust the quantity according to the desired intensity.
If using gelatine: wring out the leaves and add to the hot cream. Stir until completely dissolved.
If using agar-agar: add it to the mixture cold, then return the pan to the heat. Bring to the boil and simmer for 1-2 minutes to activate the gelling power.
Gently pour the mixture into ramekins or verrines. For a marbled visual effect as shown in the photo, add a spoonful of raspberry coulis to the bottom or sides before pouring the cream.
Let cool for a few minutes at room temperature. Then place in the fridge for a minimum of 4 hours. The texture should be firm but creamy.

Dressage

For easy unmolding, briefly dip the bottom of the molds in hot water, then invert onto a plate.
Decorate with a red fruit coulis or a few fresh raspberries, and, if you have them, a candied sakura flower for the finishing touch.

Recipe notes

The flavor of sakura is delicate and floral, with a slight bitterness. In powder form, it is more concentrated than in infusion. We recommend starting with one level teaspoon per 500 ml of preparation, then adjusting according to the desired intensity.

Sakura goes very well with red fruit (raspberry, strawberry) or coconut milk, which softens and enhances its floral notes. These combinations create balanced desserts that are both refined and original.

Agar-agar must be boiled for at least 30 seconds to activate its gelling power. The recommended dose is around 2 g per 500 ml of liquid, to obtain a firm yet melt-in-the-mouth panna cotta.

The sakura powder gives a subtle pink hue. To enhance the color without masking the taste, a few drops of beet juice or natural coloring can be added.

For an even more fragrant panna cotta, you can infuse the sakura powder for a few minutes in the hot cream before adding the agar-agar, then lightly filter the mixture.

The sakura, symbol of Japan: cherry blossoms embody ephemeral beauty in Japanese culture. The tradition of hanami (cherry blossom viewing) is one of the most eagerly awaited events in spring, often accompanied by delicate floral dishes.
Sakura in traditional Japanese cuisine: Cherry blossoms are often preserved in salt and used to flavor teas, wagashi (Japanese pastries) or jellied desserts such as sakura yokan or sakura mochi.
A panna cotta more recent than you might think: Although often considered traditional, panna cotta is a relatively modern creation, popularized in Italy in the 1960s. Its name means "cooked cream", and its neutrality makes it an ideal base for subtle fragrances such as sakura.
Smooth Italian-Japanese fusion: combining a sweet, milky Italian preparation with a Japanese floral ingredient is a successful example of fusion cuisine, seductive in both taste and aesthetics.

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