Cherry Blossom Panna Cotta

Cherry Blossom Panna Cotta


Chef Josh DeChellis of Sumile - New York, adapted by StarChefs.com


Yield: 4 Servings


Ingredients:
Panna cotta:
24 ounces heavy cream
3 ounces milk
1 cup imported, salt-packed cherry blooms, rinsed of salt taste
4 cherry leaves, rinsed
1-ounce honey
2 3/4 ounces sugar
6 ounces crème fraîche
4 sheets gelatin
Cherry blossom jus:
1/2 cup simple syrup
1/4 cup imported, salt-packed cherry blossoms, rinsed of salt taste
2 cherry leaves, rinsed
1 Tablespoon elderflower concentrate
1 Tablespoon yuzu juice

Method:
For pannacotta:
Bring cream, milk, cherry blossoms and leaves, honey and sugar to a boil in a pot. Cover and steep for a minimum of 2 hours. Reheat to a simmer, whisk in crème Fraiche and strain. Whisk in gelatin until dissolved and pour into 4-ounce tins. Refrigerate at least 2 hours, until fully set.


For cherry blossom jus:
Place syrup, blossoms, and leaves in a pot and simmer 5 minutes. Let cool. Strain, pressing on solids to extract as much liquid as possible. Reserve solids. Stir in elderflower concentrate and yuzu juice.
Unmold each pannacotta and place each in a small shallow bowl. Spoon 1 ounce of jus around each pannacotta and garnish with cherry blossom leaves. Serve.



Wine Pairing: Harushika “Tokimeki” Happo Junmai Sparkling Sake