Sakura Cherry Blossom Panna Cotta Jelly

1. Have 4 glasses ready. Set aside.

Make the panna cotta:

1. In a large bowl, measure out 3 tablespoon of cold water.
2. Sprinkle gelatin over top of the cold water. Set aside and allow to bloom.
3. Pour half the can of coconut milk (200ml) into a separate bowl.
4. Add the other half of the coconut milk (200ml) to a small saucepan and add in granulated sugar.
5. Heat the coconut milk and sugar over medium heat, just until it comes to a simmer and the sugar has dissolved.
6. Remove from heat and pour in the bloomed gelatin mixture.
7. Whisk until the gelatin is dissolved and there are no granules left.
8. Combine the heated mixture with the rest of the coconut milk and whisk until smooth.
9. To remove any air bubbles, pour the mixture through a sieve.

To assemble:

1. For a fancy presentation, place a damp kitchen towel or cloth over a muffin tin tray.
2. Lay the glass at an angle in the well on top of the damp cloth. (It should be snug and secure sitting on the damp cloth).
3. Carefully divide the coconut milk mixture into 4 glasses.
4. Chill the coconut panna cotta in the fridge for at least 1-2 hours, until set.

Make the sakura cherry blossom jelly:

1. Pick out 8 cherry blossoms. Place blossoms into a sieve and rinse under cold running water to remove excess salt. Add the cherry blossoms to a bowl and soak in clean cold water for about 30 minutes.
2. Gently drain the cherry blossoms and set aside.
3. Add ½ C cold water (125ml) to a bowl and sprinkle powdered gelatin over top. Set aside to let it bloom.
4. In a small saucepan, heat ½ C water (125ml) and 1 tablespoon granulated sugar over medium heat, until simmering and the sugar dissolves.
5. Remove from heat and add 2 freeze-dried raspberries (optional, for colour).
6. Press gently on the raspberries to release the colour.
7. Strain the pink liquid through a sieve and discard the raspberries.
8. Whisk the gelatin mixture with the warm pink liquid until the gelatin is dissolved.
9. Pour the liquid through a sieve to remove any air bubbles.

Assemble:

1. Remove the coconut panna cotta glasses from the fridge and let them stand up normally (you can remove the muffin tray).
2. Add two cherry blossoms to each glass and gently pour in the pink liquid.
3. Return to the fridge to set, another 1-2 hours.
4. Once set, garnish with raspberries and mint or enjoy as is.
5. Serve chilled.