Chamomile & Extra Virgin Olive Oil Panna Cotta

If you ever want to enjoy rich, luscious cream, this is the dessert to make.

Unlike egg based custards like flan or creme brulee, panna cotta is set by using gelatin.

It’s completely cream based and can be made in a variety of flavors or topped with honey, jam or jelly.

Served cold, it’s a refreshing dessert to enjoy on a hot summer day.

Chamomile & olive oil panna cotta drizzled with chamomile infused raw honey.

For this rendition, I infused fresh, raw cream with home dried chamomile to give it a delicate flavor.  To ensure a soft and silky texture, I emulsified extra virgin olive oil into the cream before setting.

This may not be a dessert for everyone, but for those of us that enjoy chamomile, it’s swoon worthy.

Especially after drizzling with homemade chamomile infused raw honey.

Ingredients:

• 2 cups fresh raw cream
• 1 cup whole milk
• 1 tsp vanilla extract
• 4tbls dried chamomile
• 1/2 cup evaporated cane juice (organic sugar)
• 1/4 cup extra virgin olive oil
• 2 tbls water
• 1 tbls Organic Unflavored Gelatin Powder (or regular)

Method:

1. In a small saucepan, bring the cream, milk, vanilla extract and evaporated cane juice (sugar) just to a boil making sure the sugar has dissolved.

2. Add 4tbls dried chamomile, cover and steep for 10 minutes.

3. Strain through a fine sieve or cheesecloth into a bowl.

4. Add 1/4 cup of olive oil to the cream mixture and blend in a blender to emulsify the oil.  Return to bowl.

5. In a small saucepan, add water and sprinkle gelatin on top. Let stand for a minute, then heat slowly until dissolved, 1-2 minutes.

6.  Add the dissolved gelatin to the cream mixture and mix well.

7. Pour into ramekins, 1/4 pint mason jars or wine glasses and chill in the refrigerator for at least 3 hours or preferably overnight.

8. Serve in ramekin, mason jar or wine glass or turn out onto a dish.

9. Drizzle with chamomile infused raw honey, regular honey, fresh berries, or homemade jam.

Buen Provecho!