Japanese Cherry Blossom Pannacotta
3:59 AM
Summer is at its peak and our appetite at it's lowest. Add to that the stress of Election and the big result tomorrow. All these is keeping us away from the kitchen and the kids are incessantly requesting for something cold something refreshing. My fridge is full with varieties of summer fruits and myriad sherbet mixtures for such any time thirst and food cravings. While they love Aam Panna and Tentuler sharbot I am often drinking big glassfuls of my favourite Vietnamese Iced coffee to keep ourselves cool.
This cherry blossom Pannacotta was made for a recent article for Ananda Bazar Patrika along with few other Japanese recipes. Few of the readers asked for this recipe on Instagram. So here you are. A very very soothing, refreshing dessert which looks as good as it tastes. MAke it this summer with any edible flower you can lay your hands on and win over your family and guests.
I have used some salt-cured cherry blossoms that I had in the fridge. For other options please see Notes.
Cherry blossom Pannacotta
(Adapted from a traditional Japanese recipe with Pannacotta recipe from David Lebovitz)
(Makes 5 Juice glass size )
Ingredients:
Cream: 1.5 cups
Milk. ½ cup
Sugar: ½ cup
Gelatin powder: 2 tsp
Water: 3 tbsp
For the pink jelly
Water: ½ cup +2 tbsp
Lemon juice: 1 tsp
Gelatin: 2/3 tsp
Food colour: 1 drop
Sugar: 3 tbsp
Salt cured real cherry blossom: 10 pieces
or Use any organic fresh flower like mini rose, dried rosebuds or rose petals, nasturtium, marigold etc.
Method:
Take small microwave safe bowl and add 3
tbsp water. Sprinkle the gelatin over it. Keep aside till the gelatin is
absorbed and transparent. Then heat it for 5 seconds or until the gelatin melts. Do in short bursts of 5 seconds each time.
Heat the milk with sugar till melted. Take
off from heat and mix in the gelatin. Mix well. Then mix all these with the
cream.
Pour in 5 small glasses.
Lightly tap to bring all the air bubbles on top and then burst them with a toothpick.
Set for 4 hours or overnight in
the fridge.
Soak the cherry blossoms in a bowl of
water. Once it blooms very carefully drain the water. Do this 3-4 times to wash
out the salt.
To make the pink jelly, Sprinkle the gelatin
on 2 tbsp water and when absorbed and transparent, heat it for 2-3 seconds in the microwave to melt
it.
Heat the water with the sugar then take off
and add gelatin mixture. Mix but don't whisk. Make sure there is no air bubble. Add food colour and lemon juice, mix. Let it come to room temperature.
Take out the set pannacotta from the fridge.
Place 2 cherry flowers on each glass and carefully pour the pink jelly.
Lightly tap to bring all the air bubbles on top and then burst them with a toothpick.
Set overnight.
A Homemaker's Notes:
You can use any edible flower dried or fresh for this. Think of Rose of all sorts or just petals. Nastartium, marigold, calendula petals even blue pea flower or Aparajita will lend a pretty colour and look to it.
Posts
2 comments
This looks beautiful! Will try it with rose petals 🙂
ReplyDeleteThis is beautiful. Will try it with rose petals🙂
ReplyDelete