FAST FOOD
Chamomile panna cotta with candied lemon rind (Panna cotta alla camomilla)

Chamomile panna cotta with candied lemon rind (Panna cotta alla camomilla)

Make this fast and easy recipe the day before.

Serves 8



Panna cotta
30 gm (about 6 sheets)   gelatine leaves
1 litre   pouring cream
2 cups   milk
250 gm   caster sugar
50 gm   dried chamomile flowers (available from health food stores)
To serve:   small spearmint leaves
Candied lemon rind
250 gm   caster sugar
2   lemons, zest only


1 Soak gelatine leaves in cold water for 5 minutes or until soft, then squeeze out excess and place in a large heavy-based saucepan. Add cream, milk, sugar and chamomile flowers and stir frequently over low heat until sugar dissolves and mixture reaches 90C on a sugar thermometer. Remove from heat, then strain mixture through a fine sieve into a bowl. Divide mixture among eight ¾ cup-capacity moulds, cover and refrigerate overnight or until set.
2 For candied lemon rind, place all ingredients and 1 cup water in a small saucepan and stir over high heat for 3 minutes or until sugar dissolves. Bring to the boil, then simmer over low heat for 8 minutes or until zest is tender and liquid is reduced and syrupy. Cool to room temperature.
3 Dip moulds briefly in warm water, then invert onto plates. Serve panna cotta with teaspoonfuls of candied lemon rind to the side, drizzled with a little lemon syrup and scattered with spearmint leaves.


RECIPE Riccardo Momesso PHOTOGRAPHY William Meppem STYLING Riccardo Momesso


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next