top of page
Writer's pictureSofia Gallo

Chamomile panna cotta

Panna cotta is one of those #italiandesserts that is very easy to make and it's delicious in many combinations. I was inspired by non-other than Heston Blumenthal reading through his book Heston Blumenthal at Home

Chamomile panna cotta

Of course, I had to make my own version and I used clotted cream for a decadent result, but you can use the same quantities of double cream instead.

The ingredients will make 2 or 3 depending on your size container. I used IKEA moulds of about 7 cm, but you could use glasses without having to unmould.

Heston's recipe requires fructose to prepare chamomile sugar. I used caster instead.


Chamomile panna cotta


Ingredients:

  • 2 chamomile tea bags

  • 175 g whole milk

  • 125 g clotted cream, I used Roddas

  • 3 g gelatine leaves - softened in cold water

  • 30 g icing sugar

  • 50 g caster sugar

To serve:

  • 2 tbsp caster sugar

  • crushed meringues - shop bought or you can easily make your own

  • edible flowers - now available at M&S

Method:

  1. Place a tea bag and milk into a saucepan and bring to a simmer on low to medium heat. Once the liquid simmers, take off the heat and allow to infuse for 15 minutes or longer.

  2. Warm the clotted cream, 150 g of the infused milk (discard or drink the rest) and sugar in a saucepan without letting this boil.

  3. Add the gelatine completely drained and dissolve. Pass through a sieve into moulds or glasses. If using moulds, use a little coconut oil to ease demolding later.

  4. The additional step if you wanted to, is to sieve the mixture into a bowl over simmering water and wait for it to reach custard consistency before pouring into moulds.

  5. Place the panna cotta to set into the fridge for about 8 hours or overnight.

  6. To make your chamomile sugar, mix the content of the second chamomile bag and the sugar. This is great used over fruit as well.



92 views0 comments

Recent Posts

See All

Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating
Post: Blog2_Post
bottom of page