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Chamomile Panna Cotta Recipe

Silky Chamomile Panna Cotta with Honey and Beetroot Tuile Recipe: Soft, Creamy, Scrumptious.

A scrumptious Chamomile Panna Cotta with Beetroot Tuile
Chamomile Panna Cotta with Beetroot Tuile ©Elizabeth Gaubeka Food Photography

For the Chamomile Panna Cotta

2 cups of heavy cream (480 ml)

2 chamomile tea bags or (20 gr) fresh chamomile flowers (no stems or leaves)

1 cup of whole milk

1 envelope powdered gelatin

1/2 tsp of vanilla extract

1/4 cup honey

Pinch of salt

For the Beetroot Tuile

30 gr flour

20 gr powdered sugar

30 gr. melted butter

10 gr Red Beetroot purée (see steps below)

2 gr salt

Prepare the tuile ahead of time and reserve it. Preheat oven to 300°F. Begin by making a red beetroot purée: peel one red beetroot. Cook beetroot in boiling water until tender. Let it cool completely.

Cut it into small pieces. Add 5 gr. of olive oil, a pinch of salt and blend to reach a smooth purée consistency.

Add the remaining ingredients: flour, powdered sugar, melted butter, salt and blend until the mixture is very smooth.

Take a food mold shape of your choosing (I used Mold Brothers floral shape tuile) and spread the mixture on the mold. Level it with an icing spatula. Bake for 18 to 20 minutes.

Take the mold out of the oven, and while it is still warm, remove the tuile very gently. Set aside covered.

For the Chamomile Panna Cotta

Lightly grease 6 ramekins (or any other container of your choosing) with a paper towel dipped in a bit of canola oil.  Heat cream in a saucepan over medium heat until barely simmering.  Add chamomile bags, turn off heat and let steep for 20 min. Strain cream and reserve. 

Pour the milk in another saucepan and sprinkle gelatin evenly. After gelatin has bloomed (5 min), heat gelatin and milk at very low heat 3 to 5 min until completely dissolved, constantly stirring.

Whisk in honey, vanilla and salt in a bowl. Add the chamomile infused cream and milk and whisk to combine. 

Divide the mixture among ramekins and chill in the refrigerator until set (4 hours) or overnight. 

To unmold, run a thin knife around the top edge of each ramekin to release the sides and invert it onto a plate. Crown the unmold panna cotta with the beetroot tuile. Sprinkle with chopped pistachios and honey (optional). Well done!

A delicate and creamy Chamomile Panna Cotta with Beetroot Tuile
Chamomile Panna Cotta with Red Beetroot Tuile ©Elizabeth Gaubeka Flora and Food Photography



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