Sassafras Panna Cotta


  • Heavy cream 1.2 kg 2 lb 10.24 oz 89.39%
  • Sugar 120 g 4.23 oz 8.94%
  • Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 13 g .44 oz .93%
  • Sassafras extract (safrole-free) 10 g .35 oz .74%


  1. Combine the heavy cream and sugar in a sauce pot and bring to a simmer, stirring until the sugar has dissolved.
  2. Remove from the heat and add the gelatin. Stir to dissolve.
  3. Add the extract once the base has cooled at room temperature in a shallow hotel pan. Do not ice it down. Add more to taste if needed.