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Chamomile panna cotta with cherries
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Chamomile panna cotta with cherries

A classic panna cotta infused with chamomile flowers, decorated with a light caramel sauce and meaty cherries, with a floral and spicy aroma.
Course Dessert
Cuisine Italian
Keyword chamomile, cherries, dessert, panna cotta
Prep Time 15 minutes
Cook Time 5 minutes
Resting time in the fridge 12 hours
Total Time 12 hours 20 minutes
Servings 6 panna cotta
Calories 387kcal

Ingredients

Ingredients for panna cotta

  • 500  ml (1 pt) fresh cream, 34% fat
  • 100  ml (3.38 floz) fresh whole milk
  • 4 tablespoons dried chamomile flowers
  • 50  g (3 tbsp) sugar
  • 12  g  (0.42 oz) gelatine sheets*

Ingredients for the caramel sauce

  • 50  g (3 tbsp) sugar

Ingredients for the decoration

  • 100 g (3 ½ oz) cherries
  • 1 tablespoon sugar
  • A few dried chamomile flowers

Instructions

  • Pour cream and milk in a saucepan, add sugar and chamomile. Warm cream and milk until they begin to simmer, then remove from the heat. Let sit until flavours are infused, about 10 minutes.
  • Soak the gelatine sheets in cold water for about 5 minutes, or until soft.
  • Strain cream and milk through a fine sieve into a bowl, squeeze out excess water from the gelatine, add it to the cream, and then stir to dissolve it.
  • Now prepare the caramel. Add the sugar to a small pan and melt it on medium heat without stirring until golden. Swirl the pan to melt the sugar.
  • Spoon the caramel into six glasses, if you want to serve the panna cotta as it is, or into six ramekins or moulds, if you want to unmould the panna cotta and serve it with the caramel on top.
  • Pour now the cream over the caramel sauce and leave it in the fridge until the next day.
  • The next day, prepare the cherries. Rinse them, halve and remove the pits. Collect the cherries in a bowl and dress them with sugar and chamomile flowers. Stir and let sit for about 5 minutes.
  • To unmould the panna cotta, dip the moulds briefly into a bowl of warm water, 30 seconds should be enough, then invert onto plates.
  • Spoon the cherries over the panna cotta and serve immediately.
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Notes

For the conversion of gelatine check here.
The gelatine I used is similar to this one.

Nutrition

Calories: 387kcal | Carbohydrates: 24g | Protein: 4g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 116mg | Sodium: 43mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1265IU | Vitamin C: 1.7mg | Calcium: 75mg | Iron: 0.1mg