Panna Cotta Part Deux

Gelatin... I Think It Comes From Feet!

I had my elderflowers, my gelatin, my pint of whipping cream.  I had nothing but time on my hands, ergo I had panna cotta.

My first attempt at homemade panna cotta last week turned out so well that it inspired me to revisit it and make a little more (plus finding those elderflowers really didn’t hurt my chances either).  On top of all that, the below average mid-May temperatures ensured I wouldn’t be spending my time planting out the garden over the weekend, so I was on the lookout for other things to do.  Panna cotta seemed like an agreeable task.

I chose the same basic formula as I’d used previously, but altered it a little to compensate for an ingredient I ran out of (honey).  Once again I stuffed the teaball full of dried plant matter, and when the milk, cream, honey and sugar were warmed and cohesive, I dropped the ball in and let it have a bath.  After 20 minutes there was no visible difference save a few dark speckles from the dried elderflowers, but once I dipped a spoon in for a taste test, I saw how hasty a judgement that had been.  The flavors were at once tart, then sweet and floral, with an endnote I couldn’t quite put my finger on.  If tastes could be a color, this one would be the lightest shade of lilac purple.

Submergence Of Teaball Of Elderflowers

After blooming a few sheets of gelatin, I stirred them into the slightly cooled cream mixture and portioned the cream into a few stainless steel ramekins to set.


Cooling Custards

I’m envisioning it served with a side of bruleed pineapple and a sprinkling of cocoa nibs, like so.  Lovely!

Pineapple Brulee With Cocoa Nibs And Elderflower Panna Cotta

Foodie’s Elderflower Panna Cotta

1.5 c. whipping cream

0.5 c. milk

2 tbsp honey

1 tbsp dried elderflowers

0.5 tbsp brown sugar

2 sheets gelatin

Pack a tea ball with dried elderflower blossoms and submerge in a saucepan containing a mixture of milk, cream, honey and sugar.  Allow to come to the barest simmer, stirring occasionally and let steep for 20 minutes.  Bloom the gelatin sheets in a bowl of cold water for 5 minutes, then remove from the bowl and squeeze out excess water.  Bring cream to a near boil and remove from heat.  Stir in the softened gelatin sheets until completely melted, then pour the flavored cream into ramekins.  Let come to room temperature before refrigerating for 6 hours or until completely set.

Makes 4 ramekins.

Until next time…

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