Sakura Panna Cotta Serves 4 Melanie Stagnaro | Owner of Studio Provisions (IG: @studioprovisions) | Photo Credit: Melanie Stagnaro

Celebrate cherry blossom season with a delectable and light cherry blossom panna cotta topped with a hint of tart cherry, a chocolate branch, and sugar blossoms!

Ingredients for the Sakura Tea Panna Cotta

• 12 g loose-leaf sakura tea
• 300 g whole milk
• 300 g heavy cream
• 120 g sugar
• 7 g silver leaf gelatin
• 5 g vanilla bean paste

Ingredients for the Cherry Gelée

• 35 g The Perfect Purée Cherry Puree, thawed
• 50 g water
• 1 g vanilla bean paste
• 15 g sugar
• 1 g silver leaf gelatin

Method: 

1. For Panna Cotta: Bloom gelatin in ice water. Add milk and tea to a small pot and bring to a simmer.
2. Strain milk through a fine mesh sieve (add more as needed) to make up the original weight. Discard steeped tea.
3. Return milk to the pot with the rest of the ingredients and bring it back up to a simmer. Whisk until all sugar is dissolved.
4. Squeeze excess water from the gelatin and dissolve gently into the contents of the pot.
5. Pour evenly into desired vessels and let set in the fridge.
6. For Cherry Gelée: Bloom gelatin in ice water.
7. Add the remaining ingredients to a small pot and heat until all sugar is dissolved. Whisk in bloomed gelatin slowly to avoid bubbles.
8. With a spoon, gently pour a thin layer of gelée on top of each panna cotta. Let set in the fridge.
9. Garnish as desired and serve.

Tips
You can make these 1 – 2 days in advance, and garnish as desired before serving.