Free Form Nasturtium Panna Cotta, Sumac Water, Pesto, Flowers, and Salted Seed Pods

Adapted by
November 2013
Yield: 12 servings


Free Form Nasturtium Panna Cotta
6 egg yolks
2 tablespoons sugar
Pinch salt
4 cups heavy cream
5 sheets gelatin, bloomed
1 cup roughly chopped Nasturtium flowers
To Assemble and Serve
Chilled sumac tea
Nasturtium flowers and seedpods, for garnish
Pesto or basil oil


In a large bowl, whisk together yolks, sugar, and salt. In a pot, bring 1 cup of cream to a boil. Remove from heat and whisk in gelatin. Slowly whisk the hot cream into the yolk mixture. Add the remaining cold heavy cream. Fold in flowers, pour into a shallow half pan, and refrigerate 1 hour.

To Assemble and Serve:
Use a hot, wet spoon to scoop Free Form Nasturtium Panna Cotta into a shallow bowl. Pour sumac tea around the panna cotta and garnish with flowers and seedpods. Finish with few drops of pesto or basil oil.