Meadowsweet Panna Cotta
Meadowsweet is also used here to flavour the cream for the panna cotta (‘cooked cream’).
Ingredients
600ml cream
50g caster sugar
6g meadowsweet flowers
2 leaves of gelatine
To serve
250g ripe raspberries
mint leaves
softly whipped cream
8 ceramic, glass or tin moulds, approximately 100ml each, brushed with non-scented oil such as sunflower or grape seed
Method
Put the cream and sugar into a stainless steel saucepan over a low heat, add the meadowsweet flowers. Slowly bring to the shivery stage - turn off the heat and infuse for 15 minutes or more.
Cover the gelatine leaves in a bowl of cold water until pliable, 3-4 minutes. Pour the meadowsweet cream through a sieve.
Return to the saucepan and add the well-drained gelatine leaves. Stir to dissolve completely. If necessary, warm the meadowsweet infused cream slightly. Divide the panna cotta between the oiled moulds and chill for at least 3 hours or until gently set.
Serve with fresh berries or a seasonal compote - particularly good with poached apricots.
