Chef Josh DeChellis of Sumile-
New York, NY
Adapted by StarChefs.com
Yield: 4 Servings
- 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
For panna cotta:
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 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
Unmold each panna cotta and place each in small
shallow bowl. Spoon 1 ounce of jus around each panna cotta and
garnish with cherry blossom leaves. Serve.
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