2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Buy a subscription this month for your chance to win one of five health retreat escapes at Golden Door valued at $35,000. Offer ends May 28.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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

Make this fast and easy recipe the day before.

You'll need

  •  
  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 8 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

You might also like...

Fast summer recipes

recipes

Grilled squid (Pla meuk yang)

Fuss-free summer recipes

recipes

Baked swordfish with fennel, lemons and capers (Pesce spada al forno)

Fast autumn recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood

recipes

Sweet and sour tuna (Tonno agrodolce)

Sparkling cherry crush

recipes

Bullshot

Tequila and sangrita

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.