Flower Panna Cotta Recipe
Panna Cotta, Plum Blossom Syrup, Crystalised Local Flowers
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Ingredients
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Panna Cotta
Plum Blossom Syrup
Crystallised Local Flowers + Garnish
Method
Panna Cotta
- 1
Bloom gelatin
Sprinkle 1.5 tsp powdered gelatin evenly over 2 tbs cold water in a small bowl. Let sit without stirring for 5–10 minutes until gelatin has absorbed the water and looks spongy.
- 2
Heat dairy
In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1 tbs granulated sugar, the scraped seeds and pod of 1 vanilla bean (or 1 tsp vanilla extract) and a pinch of salt. Warm over medium heat until just below simmer — small bubbles forming at the edge — about 5–7 minutes. Do not boil.
- 3
Dissolve gelatin
Remove the vanilla pod if used. Take 2–3 tablespoons of the hot cream mixture and whisk into the bloomed gelatin to dissolve completely. Then whisk that back into the saucepan until fully combined.
- 4
Strain and cool
Strain the mixture through a fine-mesh sieve into a pouring jug to remove any undissolved bits or vanilla pod fragments. Let cool for 10–15 minutes at room temperature, stirring occasionally to prevent a skin forming.
- 5
Set panna cotta
Pour the cooled mixture into four 4–6 oz serving molds or ramekins (about 150–180 ml each). Cover and refrigerate for at least 4 hours, ideally overnight, until set and slightly wobbly but firm.
Plum Blossom Syrup
- 6
Cook plums
Combine 1 cup chopped ripe plums, 0.5 cup granulated sugar and 0.25 cup water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the plums break down and the sugar dissolves, about 8–10 minutes.
- 7
Finish syrup
Remove from heat and stir in 1 tsp fresh lemon juice and 0.5 tsp plum blossom or edible floral water if using. For a smooth syrup, press the mixture through a fine sieve or blend briefly and strain. Let cool to room temperature, then chill. The syrup should be pourable but slightly syrupy; if too thin, reduce further on low heat for a few minutes.
Crystallised Local Flowers + Garnish
- 8
Prepare flowers
Gently wash and thoroughly dry 0.5 cup fresh edible flowers. Remove any stems and bruised petals. Pat dry on paper towel and transfer to a flat tray.
- 9
- 10
- 11
Plate and serve
To serve, unmold panna cotta by running a thin knife around the edge and briefly dipping the ramekin base into hot water for 3–5 seconds, then invert onto a serving plate. Spoon 1–2 tablespoons of chilled plum blossom syrup around or over each panna cotta. Garnish with 3–5 crystallised flowers per panna cotta and optional plum slices or micro herbs. Serve chilled.