It’s not dairy free, but that’s my next experiment — perhaps panna cotta with some almond milk instead. I got a free sample from Adagio Teas and submitted my recipe for this. It’s posted here:
Chamomile Tea Panna Cotta. There is an error in the serving instructions which I couldn’t edit out — the berry sauce suggestion should be omitted from the second-to-last sentence and put into the last one. Oh well….
Chamomile Tea Panna Cotta
Ingredients
- 2 tablespoons water
- 1 tablespoon gelatin
- 2 cups heavy cream
- 1 cup whole milk or half-and-half
- 1/2 cup sugar
- 4 tablespoons chamomile tea leaves
Instructions
- Put water in saucepan and sprinkle gelatin on top. Let stand for a minute, then heat slowly until dissolved, about 3 minutes.
- In another saucepan, heat cream, milk (or half and half), sugar, stirring until sugar is dissolved. Bring just to the boil, then immediately take off the heat.
- Add the chamomile tea leaves to the cream/milk mixture, and let steep for 5 minutes. Pass through a fine sieve, cheesecloth, or coffee filter set in a strainer and mix in gelatin mixture.
- Pour into 6 ramekins and chill 4 hours.
- Serve in the ramekins, with some whole berries on the side, or on pureed berries, or with the berry puree on top.
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Stef,
This looks great. I think I’ll try it with Adagio’s Foxtrot since I odn’t have any straight chamomile…