Click on the image, above to submit to Pinterest.
Sweet Woodruff Flower Panna Cotta
Sweet Woodruff Flower Panna Cotta is a traditional Italian recipe for a classic dessert of milk and cream set with gelatine that's flavoured with sweet woodruff flowers. The full recipe is presented here and I hope you enjoy this classic Italian version of: Sweet Woodruff Flower Panna Cotta.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Additional Time:
(+3 hours chilling)
Serves:
4
Rating: 
Tags : Wild FoodDessert RecipesMilk RecipesItaly Recipes
Panna Cotta (literally 'cooked cream') is a delicate dessert from the Piedmont region of Italy that's made from cream thickened with flour and set with gelatine or fish glue. This is a classic version, flavoured with sweet woodruff flowers.
Ingredients:
1l double cream
200ml semi-skimmed milk
4 gelatine leaves
2 handfuls
sweet woodruff flowers (about 100g)
2 tsp caster sugar
Method:
Combine the milk, sugar and cream in a large pan and slowly bring to a boil. Take off the heat then add the flowers and set aside to infuse for 20 minutes. Test by tasting; if the woodruff flavour is strong enough for you then strain the mixture. If the flavour is not intense enough then set aside for 30 minutes to infuse before straining.
Return the mixture to a pan and slowly bring to a boil. Take off the heat then add the gelatine leaves and mix slowly for about 5 minutes, or until dissolved. When the gelatine has fully dissolved pass the cream mixture through a fine sieve then set aside to cool to room temperature.
Divide the mixture between about ten 150ml moulds or ramekins then transfer to the refrigerator and chill for about 3 hours, or until set.
Once set, gently place the ramekin in hot water for a few seconds. Invert the mould onto a plate an allow the panna cotta to come out. Serve with fresh, sliced, strawberries and fresh mint.
