Vanilla Panna Cotta & Jasmine Blossom

Ingredients

• 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

Method

• 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