These little puddings are simple, but they do take some time to set. They’re perfect for a low fuss dessert after a busy dinner party — just prepare the day before and allow them to chill in the fridge overnight for the perfect consistency.
Ingredients
Chamomile strawberries
Method
1.Lightly grease six 180ml dariole moulds or ramekins. Heat honey in a saucepan over medium heat until a dark caramel (6-8 minutes); carefully add 2 tbsp water and swirl pan to combine. Pour 2 tsp burnt honey into each mould.
2.For panna cotta, add cream and milk to remaining burnt honey and place over medium heat. Bring to a simmer, stirring frequently, until combined (2 minutes); do not boil. Squeeze water from gelatine and add to cream mixture with chamomile and cinnamon; stir gently to combine and gelatine has dissolved. Transfer to a shallow bowl and stand 10 minutes for flavours to develop. Strain through a sieve and divide among prepared moulds. Place on a tray and refrigerate until set (4-5 hours).
3.For chamomile strawberries, place strawberries in a heatproof bowl. Place honey, chamomile, zest and 60ml water in a small saucepan over medium-high heat and bring to the boil, reduce heat to low and simmer until slightly thickened (2-3 minutes); remove from heat and cool slightly. Strain syrup over strawberries, set aside for 15 minutes.
4.To serve, carefully invert panna cotta onto serving plates, serve with chamomile strawberries and scatter with micro lemon balm.
If you don’t have suitable moulds, set panna cotta in small glasses and serve topped with strawberries.
Notes
