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Organic Chamomile Panna Cotta
Kevin Kathman, All Seasons Bistro and Wine Shop - Napa Valley, CA
Adapted by StarChefs

Yield: approximately 12 each

  • 2 cups heavy cream
  • 1 cup sugar
  • 1/2 oz whole chamomile flowers, loose (available in health food stores)
  • 3 1/2 teaspoons powder gelatin
  • 2 1/3 cups buttermilk

Prep Time: 45 Minutes
Total Time: 8 Hours (in refrigerator)

In a small sauce pan, combine the cream, sugar and chamomile. Heat over medium-high heat, stirring constantly. Bring to a boil and remove from heat. Let steep for 30 minutes.

After the chamomile has steeped, strain into a mixing bowl. Sprinkle gelatin over cream while continuing to stir for five minutes. At this point, stir in buttermilk. Let mixture cool to room temperature, stirring occasionally.

Ladle the cream mixture into soufflé dishes or coffee cups, cover and chill for at least 8 hours, but preferably overnight, until set.

Once the desserts are set, run a knife around the inside of the mold to release the panna cotta. Set a plate on top of the custard and invert to unmold the dessert.

Suggested wine pairing: Pinot Noir, Rutz Cellars, "Maison Grand Cru", Russian River Valley, CA 1999

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