Serenity of Sakura: Japanese Brunch Sweet Delight

Allergens

Dairy (Milk, Cream), Fruit (Strawberries)

Ingredients

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon cherry blossom extract
• 1 cup whole milk
• 1 packet (7g) unflavored gelatin powder
• 1/4 cup cold water
• 1 cup diced strawberries
• 2 tablespoons granulated sugar
• Edible gold leaf, for garnish

Instructions

1. a. In a small saucepan, combine the heavy cream and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture begins to steam. Remove from heat and whisk in the cherry blossom extract. Allow to cool slightly. b. In a separate bowl, sprinkle gelatin over the cold water and let it bloom for 5 minutes. Once bloomed, add the gelatin to the cream mixture and whisk until fully combined. c. Pour the milk into a separate saucepan and heat until it reaches a simmer. Gradually pour the hot milk into the cream mixture while stirring continuously. Continue to whisk until smooth and well combined. d. Strain the mixture through a fine mesh sieve into a measuring cup or pitcher with a spout. Divide the mixture evenly among two serving glasses or ramekins, and refrigerate for at least 4 hours or overnight until set. e. In a small saucepan, combine the diced strawberries and granulated sugar over medium heat. Stir occasionally until the strawberries soften and release their juices, creating a light compote. Let it cool to room temperature. f. Once the panna cotta is set, top each with a layer of the strawberry compote and refrigerate for 15 minutes to let the flavors meld.

Chef’s Insight

The key to perfect panna cotta lies in properly blooming and dissolving the gelatin for a silky-smooth texture

Notes

Use a light touch when folding the strawberry compote into the set panna cotta to avoid overmixing and losing the layers of flavor