Sakura Panna
1.
First boil the small pudding bottle you need in boiling water for thorough sterilization.
2.
Generally, cherry blossoms are salted, so soak them in water to remove the saltiness. Put the cherry blossoms in cold water, soak for 1 hour, change the water and soak for 1 hour.
3.
Take 3 egg whites. The ratio of milk to egg white needed to make milk jelly is 1 egg white for 200ml milk.
4.
Add 5 tablespoons of sugar to the milk and heat and stir to melt. The milk does not have to be boiled, because it needs to be cooled before use
5.
Pour the egg white into the cooled milk and stir it thoroughly, but don't over-whip it. Just mix the egg white and milk fully.
6.
Divide the egg white and milk mixture into small bottles and steam for 15 minutes.
7.
When steaming milk, add a small amount of water in another pot, put the agar in the water, add 3 tablespoons of sugar, and boil slowly. Do not use things to stir, otherwise it will affect the transparent texture of the agar after setting.
8.
Decorate the steamed panna cotta with cherry blossoms and place them as you like. Then, use a small spoon to slowly scoop the prepared agar onto the custard, the thickness is about 2mm. Create the effect of cherry blossom jelly between milk and agar. Finally, put the small bottle in the refrigerator freezer for 1 hour before eating.
Tips:
1. The ratio of milk and egg white should be strictly in accordance with 200ml milk with 1 egg white. If there is more milk and less egg whites, the custard will not form. On the contrary, the custard taste is too hard.
2. When melting the agar and sugar, don't use anything to stir it, otherwise it will affect the transparent texture of the agar after setting.
