Beautiful, delicate sakura and roasted strawberry panacottas.
In Japanese culture the sakura or cherry blossoms are said to represent the overwhelming beauty of life and also its fragility. This seems oh so poignant to write today following yet more tragic events the world has experienced.
Oh what a sight to behold when the cherry blossom trees are in bloom. Even here in Edinburgh they are truly breathtaking, so I can only imagine their beauty when they are in full bloom in Japan. I would love to see them hopefully one day this can be a reality. Their season however is short and the blossoms have now fallen. Thankfully the bounty of the sakura is cleverly captured in Japan by making it into all kinds of products, syrups and preserving the deliciousness by salt pickling the blossoms and leaves. Luckily for me this year I have had the pleasure of trying the sakura produce for the first time and I am in love.
My dear friend Yasmin over at Sumac and Dutch very generously sent me some to try and experiment with. We decided to set ourseleves the task of both creating a recipe using sakura and strawberries. A combination that works so well together and seems to personifie springtime.
If you don’t already know Yasmin and Sumac and Dutch head over there and say hi, check out what amazing recipe she has come up with because it will be amazing. Yasmin has such unique cakes and treats with inspired flavour combinations. Her blog is like a foragers treasure trove of delights and her photography is stunning.