Honey Chamomile Panna Cotta
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This Honey Chamomile Panna Cotta is simply a silky, melt-in-your-mouth kind of pudding with delicate chamomile flavor and finished with a honey drizzle.
There is so much to love about a panna cotta. Firstly, it is pretty effortless to make. For the best part, you can play around with a wide spectrum of different flavors and richness. In addition, you get to have fun jiggling your plate from side to side. This delicate dessert wobbles beautifully on the plate.
I decided to start the Tea Infused Panna Cotta Series because tea and panna cotta make a great dessert with an interesting taste experience. My first time making tea-infused panna cotta came from the previous Rose Infused Panna Cotta. It is dreamy, silky, and rich with a unique and delicate rose flavor. I could not get enough of it.
This Honey Chamomile Panna Cotta is my second recipe for Tea Infused Panna Cotta Series. It includes very few basic ingredients and is simply a mixture of dried chamomile flowers
infused with cream, milk, sugar, vanilla, as well as gelatin. The gelatin sets the mixture and creates a firm silky creamy smooth texture.
About Chamomile
Chamomile or camomile is a daisy-like flowering herb that comes from Asteraceae family of plants. It is well-known for its flower, particularly the yellow heads. Fresh and dried flowers are used for various culinary and medicinal purposes. It has a gentle floral aroma that is very relaxing. That is why the tea can be very calming and act as a natural sedative.
About Honey Chamomile Panna Cotta
I start with chamomile flavor since it is a classic and a staple for almost every tea enthusiast. Chamomile tea is one of the top three enjoyed teas in the world. Therefore, I believe everyone can make this recipe at home since it is pretty common everywhere. I got the natural dried chamomile flowers online instead of using tea bags for better flavor. The result is a light and fresh grounded earthy flavor with hints of floral sweetness.
Due to its natural light and floral notes, I reduce half of the sugar to balance its sweetness. A drizzle of honey transforms chamomile panna cotta into a true tea dessert instantly.
More Tea Infused Dessert Recipes
Do you love the idea of incorporate tea into desserts? I think you will love these delicious recipes!
- Eggless Matcha Tiramisu Cake
- No-Bake Thai Tea Cheesecake
- Matcha White Chocolate Brownies
- Earl Grey Shortbread Cookies
- Earl Grey Burnt Cheesecake
Ingredients
- 1/2 cup (120 ml) whole milk
- 2 cups (480 ml) heavy cream
- 1/4 cup (50 gr) granulated sugar
- 3 sheets gelatin
- 1/2 tsp vanilla extract
- 1 cup (20 gr) dried chamomile flowers
- Honey, for topping
Instructions
- If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.
- Soak the gelatin sheets in cold water until soft. Set aside.
- In a medium saucepan, heat milk, heavy cream, and sugar until simmer (do not boil). Remove from the heat.
- Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted.
- Add vanilla extract and dried chamomile flowers. Allow the mixture to steep for 10-15 minutes.
- Strain the mixture through a fine sieve and pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.
- To remove from the mold, dip the bottom of the mold into a pot of hot water for 5 seconds to loosen the panna cotta. Slide a knife around the edge, then carefully turn it over onto a serving plate.
- Serve with a honey drizzle.
I had three attempts until I got the gelatine right – I needed only 1.75 leaves. Also steeped the camomile for longer and with more flowers. Too sweet to have with honey, but it honestly doesn’t need it. Ended up with a lovely finished result.
This is lovely, but I had to half the sugar as it was too sweet. I also had to use less gelatine, but that could be due to the strength I had. I didn’t drizzle honey as it would have overwhelmed the delicate flavour of the camomile.
Can I see what mold you used for this?