Panna cotta "Sakura"

Category: Dairy and egg dishes
Panna Cotta Sakura

Ingredients

milk 160 BC
sugar 70 g
gelatin 5 g
water for gelatin 25 g
salt chips.
vanilla taste
yogurt 120 g
fat cream 180 BC
Fill-jelly
water 120 ml.
gelatin 2.5 g
sugar 2 tsp
lemon juice 2 tsp
food color pink
sakura flowers (I have raiki)

Cooking method

  • Panna Cotta SakuraSoak gelatin in cold boiled water. Leave to swell.
    Panna Cotta SakuraMix milk with sugar. Put on fire and bring to a boil. Let stand for 5-10 minutes.
    Panna Cotta SakuraAdd gelatin, stir. The gelatin should dissolve.
    Panna Cotta SakuraMix yogurt with cream. Add milk with sugar and gelatin to the yoghurt and cream, strain. Add vanilla. Yogurt and cream should be at room temperature.
    Panna Cotta SakuraPour into glasses. Refrigerate for a couple of hours.
    Panna Cotta SakuraWash and dry flowers. I have a vivid color of the raiki If you are lucky and you have dried and pickled sakura flowers, then soak them in water, let them absorb moisture.
    Panna Cotta SakuraGet the frozen dessert. Arrange the flowers.
    Panna Cotta SakuraPour gelatin into boiled cold water. Let it swell. Pour in sugar, pour in lemon juice. Heat until the gelatin dissolves.
    Panna Cotta SakuraLightly touch up. Allow to cool to room temperature.
    Panna Cotta SakuraPour the jelly into each glass so that the flower is lightly coated. Put in the refrigerator for 10 minutes. Top up. Return to refrigerator until solidified.
    Panna Cotta Sakura
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!
    And this is what a blooming raika tree looks like. The beauty!
    Panna Cotta Sakura
    Panna Cotta Sakura

Note

The recipe was spied on a Japanese blog. Was taken last spring, but posted. Now we have raikas in bloom. There is an opportunity to make this beautiful and delicious dessert. Recommend!

zvezda
This is ,,, how beautiful ,,, that's true, well, no words! Very nice and, as always, thank you for the detailed description of the recipe !!
ang-kay
Olya, I tried) Thank you.
Corsica
Angela, a beautiful dessert. Thanks for the spring mood.
Marika33
Angela, you have golden hands, endless patience and a sea of ​​imagination in your head! Delight! Thank you!
Piano
We have sakura blossoms. How interesting is it to pickle flowers separately? Or canned in syrup?

Panna Cotta Sakura
ang-kay
Ilona, Marinathanks for the praise. The dessert is delicious, if you like it. And outwardly beautiful.
Quote: Piano
us sakura blossoms
Flax, beauty. I didn’t see them grow up here.
Quote: Piano
How interesting is it to pickle flowers separately? Or canned in syrup?
There they are salted. Something else. I do not remember. I tried those flowers that I have - discolored. Type in a search engine. You will find how to do it.
Piano
Quote: ang-kay
... Here I have not seen that grow

We have three alleys in the city, and it is easily grafted onto cherries. Even I was able to instill
ang-kay
Elena, your climate, in my opinion, is milder than ours.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers