Sakura Panna Cotta
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Sakura Panna Cotta
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Sakura Panna Cotta - Italy meets Japan in this silky, flowery, delicate dessert that tastes like spring!
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Ingredients
- 300 ml – 10 oz. heavy cream
- 100 ml – 3.5 oz. milk
- 80 gms – 2.7 oz. sugar
- 3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
- 2 tsp of sakura essence or to taste
- pink food colouring optional
- 4 salt pickled sakura optional
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