| 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 |
