The most delicate panna cotta.
It’s a little bit like eating summer…
For 6 people
- 500ml (2 cups) of liquid cream
- 3 handfuls of jasmine flowers
- 50g (1/4 cup) of sugar
- 2 gelatin leaves
- A few jasmine flowers
- 1 egg white
The day before, gently wash and dry the fresh jasmine flowers. (Officinal jasmine). Keep a few of them to crystallize.
Pour the flowers in an hermetic container and add the liquid cream (30% fat). Let macerate all night in the fridge.
Prepare the crystallized flowers also the day before. Beat the egg white briefly to make it more foamy. Dip one by one the jasmine flowers in the egg white. Be careful not to put too much egg white on the flowers (you can use a brush or a spoon to remove the surplus). Then sprinkle with the sugar until the flower is evenly covered without being swallowed. It’s a bit long but much better and much nicer then.
Place the flowers on a sheet of parchment paper.
Allow to dry for 24 hours.
The next day, soak the gelatin sheets in cold water. Meanwhile, pour the cream and the flowers in a saucepan and bring to a boil. Remove from heat and drain the cream in a sieve. Press the flowers well to save all the cream. Pour back in the saucepan, add the sugar and bring to a boil a second time. Remove from heat and add the pressed out gelatin sheets. Mix well and pour in small jars.
Let it cool and then chill in the fridge for at least 4 hours.
Unmold (optional). Decorate with crystallized jasmine flowers. You may add also some fresh ones for decoration, but it’s better not to eat them because they are a little bit bitter.
Plate: Ecume @ Bernardaud