Recipes

You might well see this delicate, but surprisingly easy dessert that makes the most of our beautiful cherry blossom on Anthony North's menu at The Dining Room at the Railway Inn in Faversham, Kent.

For the Cherry blossom syrup
   
    500g cherry blossoms
    100g caster sugar
    300ml water

For the Pannacotta

    200ml milk
    200ml cream
    30g sugar
    120ml cherry blossom syrup (see above)
    2 leaves of gelatine
    Cherry blossom and griottine cherries for garnish.

Method
 
To make the cherry blossom syrup, put all the ingredients into a pan and bring to the boil. Use a hand blender to puree the mixture. Leave it to infuse for 15 minutes then strain through a fine sieve. Set aside.

To make the pannacotta, put the milk, cream, sugar and syrup into a pan and warm through. Soak the gelatine leaves in cold water. Once they become soft, squeeze out the excess water and add to the pan. Stir until the gelatine has dissolved. Pour the mixture into ramekins or dariole moulds and refrigerate until set.

To serve decorate with cherry blossoms and griottine cherries.