Gourmet Traveller’s burnt honey panna cotta with chamomile strawberries recipe
19.10.22
A delightful dessert that is quick and easy to prepare!
MAKES 6 // PREP TIME 15 MINS // COOK 10 MINS (PLUS CHILLING, SETTING)
INGREDIENTS
180gm (½ cup) honey
500ml (2 cups) thickened cream
250ml (1 cup) milk
3 sheets (15gm) titanium-strength gelatine leaves, soaked in cold water for 5 minutes
2½ tbsp dried organic chamomile flowers
1 cinnamon quill
Micro lemon balm, to serve
CHAMOMILE STRAWBERRIES
200gm strawberries, hulled, quartered
90gm (¼ cup) honey
2 tbsp dried organic chamomile flowers
METHOD
1 Lightly grease six 180ml dariole moulds or ramekins. Heat honey in a saucepan over medium heat until a dark caramel (6-8 minutes); carefully add 2 tbsp water and swirl pan to combine. Pour 2 tsp burnt honey into each mould.
2 For panna cotta, add cream and milk to remaining burnt honey and place over medium heat. Bring to a simmer, stirring frequently, until combined (2 minutes); do not boil. Squeeze water from gelatine and add to cream mixture with chamomile and cinnamon; stir gently to combine and gelatine has dissolved. Transfer to a shallow bowl and stand 10 minutes for flavours to develop. Strain through a sieve and divide among prepared moulds. Place on a tray and refrigerate until set (4-5 hours).
3 For chamomile strawberries, place strawberries in a heatproof bowl. Place honey, chamomile, zest and 60ml water in a small saucepan over medium-high heat and bring to the boil, reduce heat to low and simmer until slightly thickened (2-3 minutes); remove from heat and cool slightly, Strain syrup over strawberries, set aside for 15 minutes.
4 To serve, carefully invert panna cotta onto serving plates, serve with chamomile strawberries and scatter with micro lemon balm.
SERVING SUGGESTION
If you don’t have suitable moulds, set panna cotta in small glasses and serve topped with strawberries.
Recipe and image: Gourmet Traveller magazine
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Charissa Levonian
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