Recipe Panna cotta with sakura
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
- Prep Time
- 4 hours
- Cooking Time
- 10 minutes
- Servings
- 4
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
Directions
- 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.
- 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.
- 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.
- 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.
