Japanese Sakura Coconut Panna Cotta

Allergens

Milk, Coconut

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) coconut milk
• 1/3 cup granulated sugar
• 1 tbsp sakura
• infused simple syrup
• 2 tsp sakura blossoms, finely chopped
• 1 1/2 tsp unflavored gelatin powder
• 1/4 cup cold water

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 heavy cream, coconut milk, and sugar over medium heat. Stir occasionally until sugar dissolves.
3. Once the sugar has dissolved, remove the saucepan from heat. Add bloomed gelatin and whisk until fully incorporated.
4. Add sakura infused simple syrup and finely chopped sakura blossoms to the cream mixture. Mix well.
5. Strain the mixture into a clean bowl to ensure no undissolved gelatin remains.
6. Divide the mixture equally among two ramekins or dessert glasses, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to set.

Chef’s Insight

Allow your guests to experience the subtlety of sakura's flavor in every layer of this panna cotta. Each bite will be a journey into the heart of spring.

Notes

The sakura-infused simple syrup can be made by simmering water, sugar, and dried sakura blossoms together.