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Chamomile panna cotta

Panna cotta is one of those italian desserts 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

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.

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.
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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

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