Moonlit Sakura Panna Cotta

Allergens

Dairy, Coconut

Ingredients

• 2 cups heavy cream
• 1/2 cup full
• fat coconut milk
• 1/3 cup granulated sugar
• 2 1/2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1/4 cup sakura
• infused simple syrup (recipe follows)
• Fresh raspberries for garnish
• Whipped cream for serving

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. In a saucepan, combine the heavy cream, coconut milk, and sugar. Heat over medium heat until the sugar has dissolved, stirring occasionally.
3. Remove from heat and add the bloomed gelatin, stirring until completely dissolved.
4. Add the sakura infused simple syrup and mix well.
5. Pour the mixture into 2 ramekins or mason jars and refrigerate for at least 4 hours or overnight to set.
6. Before serving, top each panna cotta with fresh raspberries and a dollop of whipped cream.

Chef’s Insight

The sakura-infused simple syrup adds a subtle floral note to the panna cotta.

Notes

Use a high-quality sakura-infused simple syrup for the best flavor.