Sakura Panna Cotta Rabbits Recipe

These wibbly wobbly sakura panna cotta rabbits use White Rabbit candy and sakura puree to make a smooth, creamy dessert.

The delicately floral flavour of pickled cherry blossoms lends itself well to creamy desserts. I remembered my White Rabbit candy milk pudding recipe, which I made a couple of years ago, and know it'd be delicious with the addition of sakura.

Freezing these sakura panna cotta desserts makes them much easier to take out of the rabbit moulds, but you don't need to freeze them if you're not using intricate moulds, or serving them in pots – simply chill them in the fridge overnight.

You can also watch me make these on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes six small rabbits plus one 'regular-sized' pudding.)

Ingredients:

4g gelatin (about 1 scant tsp)
2 tbsp cold water
150ml milk
150ml double cream
10g caster sugar
20g sakura puree
100g White Rabbit candy (weighed after unwrapping)

Method:

1. In a small bowl, evenly sprinkle the gelatin on top of the water and leave to soak for a minute or two.

2. Meanwhile, add the milk, cream, sugar and sakura puree to a small saucepan, stirring to combine. Add the White Rabbit candy and melt over a low heat, stirring until the candy is completely dissolved.

3. Take the cream mixture off the heat, and while still hot, stir in the soaked gelatin until completely dissolved.

4. Pour into your moulds, leave to cool completely, and pop in the freezer overnight.

5. Unmould your puddings and let them thaw in the fridge for a couple of hours before serving.

Enjoy, and have fun.