Sakura Panna Cotta
A delicate panna cotta infused with sweet sakura jelly and topped with a crystal-clear layer featuring edible sakura petals, capturing the essence of spring in every bite.
This sakura panna cotta is a beautifully layered dessert that combines the richness of creamy milk pudding with the light and floral touch of sakura jelly. The smooth panna cotta base provides a luscious contrast to the translucent jelly layer, where delicate sakura petals float like spring blossoms. Infused with a subtle floral sweetness, this dessert is both visually stunning and refreshingly light. Whether served at a spring gathering or enjoyed as a special treat, it brings a taste of elegance to any occasion.
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.
