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Peach Panna Cotta with Pink Amaranth Flowers Jelly Crystal Balls

The hustle and bustle of summer is now behind us, so now is the time to take a day off to relax and refresh yourself. This is a You-Day, dedicated to do whatever suits your fancy! History tells us that in the Victorian era, globe amaranth flowers were gifted to say “My love will never fade or die.” So, these Peach Panna Cotta with Pink Amaranth Flowers Jelly and Crystal Balls are perfect to sit back and savor the moment and come back to yourself on a day of self-love. Rejuvenate after every creamy spoonful of peach and aromatic jelly made from Suncore Foods® Globe Amaranth Flowers Superbloom. 

Ingredients

Panna Cotta:
150g milk
200g heavy cream
30g sugar
10g honey/sugar
6g gelatin
1⁄4 cup peach (diced)

Globe Amaranth Flower Jelly:
300g hot water
10 pieces Suncore Foods® Globe Amaranth Flowers Superbloom
6g gelatin
10g honey/sugar

 

Directions

1. In a pot, bring the milk, heavy cream, peach and gelatin powder to a simmer over low heat, stirring frequently. When it comes to a simmer, remove from heat and whisk in sugar/ honey. Pour the mixture into glasses (about 1/4 cup each). Cover with plastic wrap and refrigerate for a minimum of 2 hours.

2. Place the Globe Amaranth Flowers buds in a tea pot. Boil 2 cups water and pour over the Globe Amaranth Flower. Let steep for 5 - 10 minutes. Take the flower out and boil the tea again. Whisky in sugar/honey and Gelatin powder.

3. Take the cooled panna cotta out and place the 2 Globe Amaranth Flowers on top of each cup. Pour the tea over it and cool in the fridge for at least 2 hours.


 


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