Vanilla Panna Cotta & Jasmine Blossom

Ingredients and method, for 4 people


  • Jasmine Blossom
  • Atsina Cress
  • 150 ml coconut milk
  • 150 ml soy milk
  • 15 gr sugar
  • Pinch of cornstarch
  • 1 gr agar agar
  • 1 pod Planifolia Black - Vanilla
  • 350 gr dry white wine
  • 1 bag of jasmine tea
  • 30 gr sugar
  • 1 gr agaragar
  • 12 st green seedless grapes


  • Bring the coconut milk to a boil along with the soy milk and sugar
  • Remove the pith from the vanilla pod and add the pith and stick
  • Stir in a little cornstarch and also add the agar agar
  • Pour into 4 pretty little glasses
  • Make a jelly by boiling the wine and sugar, let the jasmine tea steep in it and add the agar agar as well
  • Let it cool slightly.
  • Cut the grapes into quarters lengthwise and put them on top of the panna cotta together with the Jasmine Blossom.
  • Now pour the lukewarm jelly on top and garnish with the Atsina Cress

Recipe: Marc Creusen

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