Chamomile panna cotta with candied lemon rind (Panna cotta alla camomilla)

AT A GLANCE

  • Serves 8 people

Make this fast and easy recipe the day before.

  •  
  • Panna cotta
  • 30 gm (about 6 sheets) gelatine leaves
  • 1 litre pouring cream
  • 2 cups milk
  • 250 gm caster sugar
  • 50 gm dried chamomile flowers (available from health food stores)
  • To serve: small spearmint leaves
  •  
  • Candied lemon rind
  • 250 gm caster sugar
  • 2 lemons, zest only
01   Soak gelatine leaves in cold water for 5 minutes or until soft, then squeeze out excess and place in a large heavy-based saucepan. Add cream, milk, sugar and chamomile flowers and stir frequently over low heat until sugar dissolves and mixture reaches 90C on a sugar thermometer. Remove from heat, then strain mixture through a fine sieve into a bowl. Divide mixture among eight ¾ cup-capacity moulds, cover and refrigerate overnight or until set.
02   For candied lemon rind, place all ingredients and 1 cup water in a small saucepan and stir over high heat for 3 minutes or until sugar dissolves. Bring to the boil, then simmer over low heat for 8 minutes or until zest is tender and liquid is reduced and syrupy. Cool to room temperature.
03   Dip moulds briefly in warm water, then invert onto plates. Serve panna cotta with teaspoonfuls of candied lemon rind to the side, drizzled with a little lemon syrup and scattered with spearmint leaves.
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