Under all those ripe blueberries is the creamiest, most delicious (and honestly the easiest) Honey-Chamomile Panna Cotta. Want to try it for yourself? Well you’re in luck! You can find the recipe and instructions to make 4 generous servings below.
Panna cotta – literally “cooked cream” – is an Italian dessert made of sweetened milk thickened with gelatin. In this version I used honey in place of sugar and infused the milk with chamomile in place of vanilla to create a silky pudding tasting of late summer sunshine.
- 1 cup heavy cream
- 2 cups whole milk
- 1 tablespoon unflavored powdered gelatin
- 1/4 cup honey
- 2 chamomile tea bags
- a tiny pinch of sea salt
In a large bowl stir 1 tablespoon of powdered gelatin (I used this gelatin) into 1/4 cup of milk and allow mixture to sit for a couple of minutes at room temperature to bloom and hydrate the dry gelatin grainules.
Combine the remaining 1 3/4 cups of whole milk with the 1 cup heavy cream into a pot and add the tea bags.
Warm slowly over low to medium heat stirring occasionally until the milk mixture just begins to let off steam.
Remove from heat, stir, then remove and squeeze the tea bags into the pot.
Add 1/4 cup honey and a tiny pinch of sea salt to the warm milk and stir together to incorporate.
Carefully pour the warm milk and honey mixture into the bowl containing the bloomed gelatin and stir until all gelatin is completely dissolved and mixture is smooth.
Carefully pour Panna cotta mixture into 4 small bowls or ramekins (or as many as needed) and refrigerate for at least 4 hours but ideally overnight to set.
Just the right amount of sweetness, beautifully set yet not too jiggly, satisfyingly rich and oh so easy-peasy – topped with fresh fruit and eaten straight from the ramekins or small bowls they’re made in.
Will you give this recipe a try? Let me know in the comments…
Hope summertime is treating you well!
~ Elizabeth K.