18 to 24 pickled sakura cherry blossoms (available at specialty grocery stores or online) 2 tbsp (30 ml) granulated sugar 4 fresh raspberries, plus more for garnish fresh mint leaves, for garnish 1 To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate. 2 Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer. 3 In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated. 4 Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours. 5 Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold 7 In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved. 8 Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours. 9 To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled. Serves 6 to 8 PAIRS WITH HAKUTSURU SAYURI NIGORI SAKE Japan $9.79 613760 300 ml BOTTEGA IL VINO DELL’AMORE PETALO MOSCATO Italy $19.99 580993 water. Set aside for 30 minutes at room temperature. 6 Place 1 cup (250 ml) cold water in a medium bowl and sprinkle remaining ¼ oz (7 g) gelatin overtop. Set aside for 3 minutes to soften and hydrate.
Available in single 473ml cans & 8x355ml packs bc’s haze icon steamworks.com i @steamworksbeer
PAIRS WITH VEUVE DU VERNAY BRUT ROSÉ France $18.99 610048 RUFFINO AQUA DI VENUS PINOT GRIGIO Italy $26.99 425424
HONEY PANNA COTTA WITH SAKURA CHERRY BLOSSOM JELLY ¾ oz (22 g) unflavoured gelatin powder, divided 2¼ cups (560 ml) water, divided 3 cups (750 ml) whipping cream, divided
½ cup (125 ml) liquid honey 1 cup (250 ml) buttermilk 1 cup (250 ml) sour cream ½ vanilla bean, split and seeds scraped out
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