Chamomile Panna Cotta Recipe
meyer lemon curd, huckleberry, cara cara orange, pistachio crumble
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Ingredients
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Panna Cotta
Meyer Lemon Curd
Huckleberry Sauce
Pistachio Crumble
Cara Cara Orange Garnish
Method
Panna Cotta Preparation
- 1
Infuse Cream
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until sugar dissolves and mixture is steaming, but not boiling. Stir in chamomile flowers and let steep for 15 minutes. Strain to remove flowers.
- 2
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let sit for 5 minutes to bloom. Add to the warm cream mixture and stir until dissolved. Stir in vanilla extract.
- 3
Chill
Pour the panna cotta mixture into individual serving cups and refrigerate for at least 4 hours or until set.
Meyer Lemon Curd Preparation
- 4
Huckleberry Sauce Preparation
- 5
Make Sauce
In a small saucepan, combine huckleberries, sugar, and water. Cook over medium heat until berries are soft and the sauce thickens, about 10 minutes. Let cool.
Pistachio Crumble Preparation
- 6
Prepare Crumble
In a bowl, mix chopped pistachios, melted butter, brown sugar, and flour until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for about 10 minutes or until golden. Let cool.
Assembly
- 7
Serve
To serve, layer the chamomile panna cotta with Meyer lemon curd, top with huckleberry sauce, and sprinkle with pistachio crumble. Garnish with Cara Cara orange segments.
