Go Back
+ servings
Sakura Cherry Blossom Panna Cotta4 | Sift & Simmer
Print

Sakura Cherry Blossom Panna Cotta Jelly

A light and delicate coconut jelly flavoured with sakura cherry blossoms.
Course Dessert
Cuisine Asian, Japanese
Prep Time 1 hour
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings 4
Author Michelle | Sift & Simmer

Ingredients

Coconut Panna Cotta

  • 3 Tbsp cold water
  • 1 ½ tsp gelatin powdered
  • 1 can (400ml) coconut milk divided
  • ¼ C granulated sugar

Sakura Cherry Blossom Jelly

  • 1 C cold water divided
  • ¼ tsp freeze-dried raspberry powder
  • 1 Tbsp granulated sugar
  • 8 cherry blossoms
  • water for soaking cherry blossoms
  • 1 tsp gelatin
  • mint for garnish

Instructions

Make the panna cotta:

  • Have 4 clean jars ready. Set aside.
  • In a large measuring cup, measure out 3 T of cold water.
  • Sprinkle gelatin over top of the cold water. Set aside and allow to bloom.
  • Meanwhile, pour ½ can coconut milk and set aside.
  • Pour the remainder of the coconut milk into a small sauce pan. Add in the sugar.
  • Heat the coconut milk and sugar over medium heat, just until the liquid is about to boil, about 2 minutes. Stir to dissolve the sugar. Remove from heat.
  • Whisk the heated coconut milk into the gelatin, making sure that the gelatin has dissolved.
  • Add in the unheated coconut milk and whisk the mixture gently.
  • Carefully pour the mixture through a sieve equally into the 4 jars.
  • Place the jars onto a small tray and put into the refrigerator to chill for at least 4 hours, or overnight.

Make the cherry blossom jelly:

  • Pick out 8 cherry blossoms. Place blossoms into a sieve and rinse under cold running water for about 1-2 minutes, to remove excess salt. Add the cherry blossoms to a bowl and soak in clean water for about 30 minutes.
  • Gently drain the cherry blossoms and set aside.
  • Pour ½ C cold water into a large measuring cup.
  • Sprinkle gelatin over top of the water. Set aside.
  • In a small saucepan, add the remaining ½ C water and sugar. Add the freeze-dried raspberry powder (or red food colouring, if you desire). This is just to make the liquid appear pink. Heat over medium heat just until the sugar dissolves.
  • Turn off the heat and add in the cherry blossoms.
  • Place the saucepan over an ice bath (or very cold water) and gently stir until the mixture cools down, about 3-4 minutes.

Assemble:

  • Take out the jars of coconut panna cotta from the fridge.
  • Use a pair of chopsticks to place 1 or 2 cherry blossoms on the top of the panna cotta.
  • Carefully strain the cooled pink sakura liquid over the panna cotta.
  • Place into the refrigerator to set, about 1 hour.
  • Garnish with mint leaves. Serve chilled.