- 1/2 cup strong green tea, cold - preferably Sakura (Cherry Blossom) Flavored Green Tea
- 1 tablespoon unflavored gelatin (1 envelope)
- 3/4 cup milk
- 3/4 cup heavy cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 8 pickled cherry blossoms
Equipment for panna cotta:
- 6 (4-ounce) custard cups, lightly buttered
Spring roll tuiles:
- 4 (8 1/2-inch) square or 10 (1/2-inch) square spring roll wrappers (rice wrappers), cut into fourths with a pizza cutter
- 1/4 cup powdered sugar
Equipment for tuiles:
- 2 silicone baking mats
- 2 baking sheets which fit mats
- A thin offset spatula
For the panna cotta, stir together the green tea and gelatin and set aside briefly. Combine milk and cream in a saucepan over medium heat and whisk in sugar. Heat to boiling and remove from heat. Add vanilla and gelatin/tea mixture and stir until sugar and gelatin are completely dissolved. Pour into the custard cups and refrigerate at least 4 hours until gelatin sets up completely.
Preheat oven to 375 degrees F. Line 1 baking sheet with a silicone baking mat and lay rice wrapper squares on mat. Top with another silicone baking mat and a second baking sheet as a weight. Bake for 15 minutes, then remove the baking sheet and top silicone mat and allow to further bake until brown, about 3 more minutes. Remove from mat with a thin spatula and allow to cool completely.
Sift powdered sugar over the tuiles. Spoon some sauce into the center of a dessert plate. Invert the custard from the mold into the center of the sauce. Slide 2 tuiles horizontally into the custard 1 on each side. Top custard with 1 cherry blossom. Serve with hot cherry blossom tea.