Sakura Panna Cotta
Garnishing and Presentation Tips
This unique panna cotta combines sweet and tangy sakura jelly made with sakura syrup and Kanten powder with rich and creamy panna cotta, creating a delightful taste of spring in every bite.
Ingredients
Panna Cotta Layer:
Milk : Powder = 1:20
300ml Milk
15g of Kanten powder or Gelatin powder
30ml Cane Sugar
Clear Jelly Layer:
Milk : Powder = 1:20
15g of Kanten powder or Gelatin powder
30ml Cane Sugar
300ml Water
Sakura flowers (amount depends on the size of your container)
Directions
Making the Panna Cotta Layer:
Add 15g of gelatin powder (or kanten powder), and 30 ml of Cane sugar into boiling milk, Stir well.
Pour the mixture evenly into your prepared dessert cups, filling them halfway.
Let the mixture cool down at room temperature, then refrigerate until set.
Making the Clear Jelly Layer:
In another, add 15g of gelatin powder (or kanten powder),and 30 ml of Cane sugar into boiling water.
Remove the Panna Cotta from the refrigerator and Carefully place a Sakura flower on top of each Panna Cotta.
Carefully pour the slightly cooled clear jelly solution on top of the set panna cotta layer, filling the rest of the cup.
Refrigerate again until fully set.
Remove the Sakura Panna Cotta from the refrigerator and Enjoy!
🏷 Tips
Adjust the amount of Sakura syrup to your taste preference.
For extra texture, you can top it off with a sakura petal garnish.
