Jasmine Flower Panna Cotta

Name: Jasmine Flower Panna Cotta
Prep time: 20 min
Cook time: 10 min
Total time: 6 h 30 min
Yield: 6 small cups, about 95 ml each
Ingredients: 2 g Pure dried jasmine flowers, from the 50 g pack; 100 ml Drinking water for infusion; measure 80 ml after straining, topping up with freshly boiled water if needed; 200 ml Pasteurised whole milk; 250 ml Pasteurised double cream; 40 g Caster sugar; 6 g Unflavoured powdered gelatine, approximately 200 Bloom (see the buying and substitution tips below); 30 ml Cold drinking water for blooming gelatine

Home cooking · Xianyitang dried ingredients

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Six smooth jasmine flower panna cottas without loose dried-flower toppings

A gentle jasmine-flower infusion flavours silky individual panna cottas, prepared ahead for an after-dinner dessert. This version uses pure dried jasmine flowers with milk and double cream.

Serves6 small cups, about 95 ml each

Soaking / prepAbout 20 min for prep and infusion; soak the gelatine for 5–10 min alongside

CookingGently heat the milk and cream for about 5–8 minutes; chill for at least 4–6 hours

Total timeAbout 4½–7 hours, or chill overnight

Times are estimates and include the soaking, proofing or chilling stated below. Some preparation can overlap. Check the ingredient and finished-dish conditions described in the method.

Pure dried jasmine flowers, milk, cream, sugar and powdered gelatine

Recipe illustrations; measure ingredients using the written quantities.

Ingredients

Pure dried jasmine flowers, from the 50 g pack 2 g
Drinking water for infusion; measure 80 ml after straining, topping up with freshly boiled water if needed 100 ml
Pasteurised whole milk 200 ml
Pasteurised double cream 250 ml
Caster sugar 40 g
Unflavoured powdered gelatine, approximately 200 Bloom (see the buying and substitution tips below) 6 g
Cold drinking water for blooming gelatine 30 ml

Method

Infuse and strain the flowers

Gently rinse 2 g dried jasmine flowers and put in a small pan with 100 ml drinking water. Partially cover, bring to the boil and simmer gently for 5 minutes as the pack directs, without boiling dry. Remove from heat and strain out all flowers through a fine sieve. Measure 80 ml infusion, topping up with freshly boiled water if needed. Keep flower pieces out of the dessert.

Cooked jasmine infusion strained through a fine sieve that retains the flowers

Bloom the gelatine

Put 30 ml cold drinking water in a small bowl, sprinkle 6 g gelatine evenly over it and leave for about 5–10 minutes to swell. Do not pour a clump of dry powder straight into hot milk. Follow any different directions on your gelatine label.

Warm the dairy and dissolve

Gently heat milk, cream and sugar, stirring until the sugar dissolves and the liquid is steaming at roughly 60–70°C, without boiling. Remove from heat, stir in the bloomed gelatine until fully dissolved, then mix in 80 ml flower infusion. If grains remain, warm gently over a water bath to dissolve; do not boil the gelatine.

Portion and chill until set

Strain into six clean heatproof 120 ml cups, about 95 ml each, leaving headroom. Allow the initial heat to dissipate, cover and refrigerate at 5°C or below within 2 hours of preparation. Chill for at least 4–6 hours until softly set with no liquid centre; leave overnight if needed.

Covered individual panna cotta cups chilling in the fridge

Serve chilled

Serve directly in the cups from the fridge without scattering uncooked dried flowers over the top. This version centres on floral and dairy flavours; aroma varies by batch.

Cooking tips

Difficulty: Easy.
200 Bloom describes the gelling strength of gelatine, not its weight. A higher number generally means a stronger set at the same dose. The 6 g in this recipe is specified for approximately 200 Bloom unflavoured powder and a soft, spoonable dessert served in cups. If the packet does not state the Bloom strength, check the manufacturer’s guidance rather than assuming all powders are equivalent.
6 g of powder does not mean six leaves. Gelatine leaves vary in weight and strength: use the manufacturer’s equivalent dose and soaking method rather than automatically using 6 g. Agar and other plant-based setting agents need different methods and give a different texture, so use a recipe developed for the chosen agent instead of substituting it directly here.
Pure jasmine flowers give a different flavour from jasmine green tea. Animal-derived gelatine makes this unsuitable for vegetarians.
If the infusion is distinctly bitter, make a fresh infusion with less flower rather than masking it with extra sugar.

Allergens

Contains milk. Check the gelatine label for its animal source. The Xianyitang dried-ingredient packs state that they are packed in a facility also handling peanuts, tree nuts, sesame and soya. Check the actual labels of every brand used.

Storage and reheating

Keep refrigerated and eat within 48 hours of preparation, or sooner if the dairy labels require. Serve promptly after removal. Freezing is not recommended because the gel texture may change.

Shop the Xianyitang ingredients for this recipe

Actual Xianyitang packaging: Dried Jasmine Flowers 50 g — Actual packaging reference · See product links for pack sizes

Dried Jasmine Flowers 50 g