Sakura Cherry Blossom Panna Cotta Jelly

This Sakura Cherry Blossom Panna Cotta Jelly is a light dessert featuring coconut milk panna cotta and a delicate sakura jelly on top. It's whimsical and perfect for ushering in Spring.

This post first appeared on Sift & Simmer in April 2018. Updated April 2022.

Pink alert! Lots of pink in this post!

It's full-bloom Cherry Blossom season in Vancouver, and this year, it's a little later than usual.

Some years I've seen it as early as late February but it really all depends on Mother Nature.

But that just means I've got more time to get these sakura recipes in order.

What are cherry blossoms?

Cherry blossoms are also known as sakura in Japan, which is also their national flower.

They bloom in the springtime and range in colour from white to pink.

Can you eat cherry blossoms?

Yes, the cherry blossoms are traditionally preserved with salt and Japanese ume vinegar.

Traditionally, cherry blossoms are steeped in hot water as a tea and is served at special occasions such as a wedding (in place of green tea).

Note: Don't ingest the leaves in high quantities as it contains coumarin, which can be toxic in large doses.

My favourite way to use cherry blossoms is to make it into a syrup.

What is panna cotta?

Panna cotta is an Italian dessert consisting of cream, sugar and gelatin that is set in a mold.

It's typically served unmolded.

Why you'll love this recipe

This recipe doesn't require any baking.

It's a naturally gluten-free dessert.

With a few tricks, you can easily elevate this to a show-stopping dessert.

There's no unmolding necessary with this panna cotta -- just set it in the glass and serve as is.

The Sakura jelly is light and delicate, balancing the slightly heavier, creamy coconut panna cotta.

Ingredients you'll need

This dessert has two components -- the coconut panna cotta and sakura cherry blossom jelly, but uses mainly the same ingredients:

• coconut milk: use canned, full-fat milk for the creamiest texture
• granulated sugar: adds a little sweetness
• gelatin: I used powdered gelatin; you can substitute with agar if you have that -- the method will be different
• cherry blossoms: also known as sakura; I used salted, pickled cherry blossoms but you can use cherry blossom powder or extract
• water

Where to find cherry blossoms?

Edible cherry blossoms can be difficult to find if you don't live in Japan.

However, you can find them online.

You can also use cherry blossom powder (dried, ground up cherry blossoms) or cherry blossom extract if you can find that instead.

How to make it

Have 4 glasses ready.

Make the coconut panna cotta:

In a large bowl, measure out 3 tablespoon of cold water.

Sprinkle gelatin over top of the cold water. Set aside and allow to bloom.

Pour half the can of coconut milk (200ml) into a bowl.

Add the other half of the coconut milk (200ml) to a small saucepan and add in granulated sugar.

Heat the coconut milk-sugar mixture over medium heat until it comes to a simmer and the sugar has dissolved.

Remove from heat and pour in the bloomed gelatin mixture.

Whisk until the gelatin is dissolved and there are no granules left.

Combine the heated mixture with the rest of the coconut milk and whisk until the mixture is smooth.

To remove any air bubbles, pour the mixture through a sieve.

To assemble:

For an artful presentation, place a damp kitchen towel or cloth over a muffin tin tray.

Lay the glass at an angle in the well on top of the damp cloth. (It should be snug and secure sitting on the damp cloth).

Carefully divide the coconut milk mixture into 4 glasses.

Chill the coconut panna cotta in the fridge for at least 1-2 hours, until set.

Make the sakura cherry blossom jelly:

Pick out 8 cherry blossoms.

Rinse under cold running water and soak for 30 minutes.

Gently drain and set aside.

Add ½ C cold water (125ml) to a bowl and sprinkle powdered gelatin over top. Set aside to let it bloom.

In a small saucepan, heat ½ C water (125ml) and 1 tablespoon granulated sugar over medium heat, until simmering and the sugar dissolves.

Remove from heat and add 2 freeze-dried raspberries (optional, for colour).

Press gently on the raspberries to release the colour.

Strain the pink liquid through a sieve and discard the raspberries.

Whisk the gelatin mixture with the warm pink liquid until the gelatin is dissolved.

Pour the liquid through a sieve to remove any air bubbles.

Assemble:

Remove the coconut panna cotta glasses from the fridge and let them stand up normally (you can remove the muffin tray).

Add two cherry blossoms to each glass and gently pour in the pink liquid.

Return to the fridge to set, another 1-2 hours.

Once set, garnish with raspberries and mint or enjoy as is.

How to store & serve

Store Sakura Cherry Blossom Panna Cotta Jelly in the fridge until ready to serve.

Cover the dessert with plastic wrap and store for up to 3 days.

Serve chilled.

Expert tips

To remove the saltiness from the cherry blossoms, be sure to rinse under cold water and soak for at least 30 minutes.

If you're using gelatin, do not boil it.

However, if you're using agar agar, you will need to boil the mixture first.

The pink colouring is optional; if you don't have freeze-dried raspberry, you could use beet powder or dragon fruit powder.

Other recipes you may like

If you're looking for more floral inspiration, try these recipes:

Sakura Lychee Fizz

Cherry Blossom Matcha Doughnuts

Sakura Cherry Blossom Syrup

Iced Lavender Blueberry Jasmine Tea

Raspberry Rose Lychee Croissant

Rose Strawberry Hibiscus Mille Crepe Cake

Let me know if you try this recipe -- tag me @siftandsimmer on Instagram or leave me a comment/rating below! 

Sakura jelly recipe adapted from Just One Cookbook.