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:
Combine cream and meadowsweet in a saucepan. Warm gently, stirring often to prevent burning.
Remove from heat and let infuse for 1 hour.
Strain out the meadowsweet and return the cream to the pan.
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.
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
Combine blueberries, lemon juice, and jam sugar in a saucepan.
Simmer for 10 minutes, stirring regularly. Remove from heat and let cool.
Toast almonds in a small frying pan until golden.
Remove the panna cotta from the fridge, spoon blueberry topping over, and sprinkle with toasted almonds.
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