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Wild Meadowsweet Panna Cotta

Makes 6

Cook time 45 minutes plus cooling and setting

Prep time 10 minutes


The wildflower meadowsweet imparts a delicate, floral sweetness dishes and pairs beautifully with berries. This a wonderfully light dessert for late summer using this seasonal wild ingredient. If you are not a forager or struggle to find meadowsweet, you could replace it with vanilla or almond essence. This is a particularly light panna cotta, due to replacing the gelatine with agar agar to make it vegetarian, so I suggest setting it in glasses or ramekins rather than in pudding basins and inverting them on to a plate.





Ingredients:

  • 700ml single cream

  • 6 small stems of meadowsweet with open flowers

  • 125g golden caster sugar

  • 6g agar agar

  • 350g frozen and thawed blueberries

  • 200g jam sugar

  • Juice of 1 lemon

  • 2 tbsp of toasted almonds








Instructions:

  1. Combine cream and meadowsweet in a saucepan. Warm gently, stirring often to prevent burning.

  2. Remove from heat and let infuse for 1 hour.

  3. Strain out the meadowsweet and return the cream to the pan.

  4. Add sugar and agar agar. Simmer gently for 3-5 minutes, whisking regularly to dissolve the agar agar, incorporate a little air and prevent burning.

  5. Strain the mixture through a sieve and into a jug. Arrange the glasses on a baking tray and carefully pour in the mixture to fill them to two thirds. Transfer the filled glasses to the fridge and chill for at least 4 hours, preferably overnight

  6. Combine blueberries, lemon juice, and jam sugar in a saucepan.

  7. Simmer for 10 minutes, stirring regularly. Remove from heat and let cool.

  8. Toast almonds in a small frying pan until golden.

  9. Remove the panna cotta from the fridge, spoon blueberry topping over, and sprinkle with toasted almonds.




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