What’s Cooking? with Trent Watson – Cherry Blossom Panna Cotta

What’s Cooking? with Trent Watson – Cherry Blossom Panna Cotta 1767 2560 The Flyer Magazine

What’s Cooking?

with Trent Watson

Cherry Blossom Panna Cotta and Jelly

In my follow up to last month’s cherry blossoms syrup recipe I’ve made a cherry blossoms panna cotta with a cherry blossoms jelly which is finished with shortbread and raspberries. A lovely light way to finish any meal as the nights start to warm up.

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Panna Cotta

1 cup whole milk

6 tsp unflavored gelatin

2 cups heavy whipping cream

2 cups cherry blossom syrup

pinch salt

1 tsp vanilla extract

Medium saucepan and sprinkle the top with gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).

Add 2 cups heavy whipping cream, 2 cups cherry blossoms syrup, 1 tsp vanilla and a pinch of salt. Continue stirring about 5 min until sugar is fully dissolved and mixture is steaming (do not boil). Remove from heat and let cool 5 minutes.

When cool pour into glasses.

Jelly

1 cup cherry blossoms syrup

2 tsp gelatine

Small sauce pan and sprinkle the top with gelatin. Let stand 3-5 min or until gelatin is softened. Place pan over medium/low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 min (do not boil).

Pour over set panna cotta and chill until you serve.