Japanese Sakura Tea Panna Cotta (g.f.) Recipe

Preparation

1. 1

   Infuse the Tea

   In a small saucepan, bring the heavy cream to a simmer over medium heat. Remove from heat, add the sakura green tea leaves, and steep for 10 minutes.

2. 2

   Bloom the Gelatin

   In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.

3. 3

   Combine Ingredients

   Strain the cream mixture to remove the tea leaves. Return the strained cream to the saucepan, add sugar, milk, and a pinch of salt. Heat gently until the sugar is dissolved.

4. 4

   Add Gelatin

   Stir in the bloomed gelatin until fully dissolved. Remove from heat and add vanilla extract.

5. 5

   Chill

   Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours or until set.