The delicate, slightly fruity flavor of chamomile lends extra elegance to this spectacular, creamy dessert. Make this gluten free panna cotta once and fall in love.
Chamomile Panna Cotta with Macerated Plum Gluten-Free Recipe
- 1-1/2 cups whole milk
- 4 chamomile tea bags or 3 tablespoons dried chamomile flowers
- 2-1/2 teaspoons powdered unflavored gelatin
- 1/3 cup plus 1-1/2 teaspoons sugar
- 1-1/2 cups heavy cream
- 1/8 teaspoon gluten-free pure vanilla extract
- Pinch of kosher salt
- 1 ripe plum, thinly sliced
Heat the milk in a saucepan until hot but not boiling. Submerge the tea bags, turn off the heat, and let the tea steep in the milk for 10 minutes, occasionally pushing down on the tea bags. Once cooled, gently squeeze the liquid in the tea bags back into the pan and discard the tea bags.
Sprinkle the gelatin over the milk. Turn the heat to low and heat the milk, whisking often to dissolve the gelatin. Add the 1/3 cup sugar and whisk to dissolve, 3 to 4 minutes. Rub a dab of the milk between your index finger and thumb to feel for sugar and gelatin granules; when the milk is smooth, whisk in the cream, vanilla, and salt.
Pour the mixture through a fine-mesh sieve into a clean bowl or large spouted measuring cup. Divide evenly between 6 ramekins, pouring very slowly to avoid creating bubbles. Refrigerate the panna cotta for 5 hours or overnight.
In a small bowl, mix together the plum slices and the 1-1/2 teaspoons sugar and let sit for 5 minutes. Top each panna cotta with a few plum slices and serve.
Photography Chelsea McNamara