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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


  • 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
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At A Glance

  • Serves 8 people

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