Chamomile Panna Cotta

Ingredients for 8 servings:

• 320 ml milk
• 2 bags of chamomile tea
• 250 ml sweet cream
• 80 g sugar
• 3 sheets of gelatin
• 1 chamomile tea bag
• 30 g fructose

Instructions

Working time approx. 5 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 35 minutes

A very delicate aroma. Anyone who associates chamomile with colds and hospitals might change their mind with this delicate dessert.

Bring the milk to a boil, add the two tea bags, and let it steep for a quarter of an hour. Remove the tea bags, add the cream and sugar, and heat again to just over 60 degrees Celsius. Dissolve the softened gelatine in the mixture and fill dessert molds. Leave to set in the refrigerator for at least four hours. If you’re turning the panna cotta out, use a sharp knife to loosen the dessert mixture from the sides of the molds. Briefly dip it in hot water, then turn it out onto the dessert plates. To make the chamomile sugar, mix the contents of another tea bag with the fructose and sprinkle a pinch of it over the panna cotta just before serving.