April 25, 2018
Desserts, Fancy/Entertaining, Gelatin/Jello,
Dairy, Nuts/Seeds, Italian, Entertaining, Refrigerator, Stove Top, Milk, Heavy Cream more
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"Chamomile and honey are a natural pairing in these sweet, milky custards —both of them floral and sweet. Top each panna cotta with coarsely chopped pistachios and a sprinkle of bee pollen for an elegant dessert. Time does not include bloom or refrigeration times."
Lightly grease six 6-ounce ramekins with a paper towel dipped in a bit of canola or grapeseed oil. Set aside.
Heat the cream in a saucepan set over medium heat until just barely simmering. Add the chamomile flowers (or tea bags), then turn off the heat and let steep for 20 minutes. Strain the cream through a fine-mesh sieve into a clean bowl and set aside.
Pour the milk into a clean saucepan and sprinkle the gelatin evenly over the top, but do not stir. Let the gelatin soften until the grains look wet and like they are beginning to dissolve, about 5 minutes. After the gelatin has bloomed, warm the milk and gelatin over very low heat, whisking occasionally, until the gelatin dissolves, 3 to 5 minutes. Be careful not to let the mixture bubble or simmer, which will prevent the gelatin’s ability to set.
Whisk in the honey, vanilla, and salt. Next, add the chamomile-infused cream and whisk to combine. Divide the mixture among the prepared ramekins and chill them in the refrigerator until set, at least 4 hours and up to overnight. If you are going to leave them overnight, cover each ramekin with plastic wrap so they don't develop a crust.
To unmold the panna cottas, run a thin knife around the top edge of each ramekin to release the sides, and invert it onto a plate. You may have to gently shake the ramekin to get the panna cotta to release.
Top each panna cotta with a sprinkle of chopped pistachios and a dusting of bee pollen.
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