Panna Cotta with Edible Flowers
Panna Cotta with edible flowers is a recipe with fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 500 g whipping cream
- 3 tbsp sugar
- 5 sheets white gelatin
- 15 beautiful edible flowers (e.g., violets, roses, pansies)
- 1 Egg white
- 100 g fine caster sugar
Instructions
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1.
Slice the vanilla bean lengthwise and scrape out the seeds. Cook the cream with sugar, vanilla seeds and bean for about 8 minutes over low heat. Soak the gelatin in a bowl of cold water. Remove the vanilla bean from the cream. Take the pot off the heat. Squeeze out excess water from the gelatin and add it to the vanilla cream, stirring until dissolved. Rinse four molds with cold water, fill them with the vanilla cream and chill for at least 5 hours.
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2.
Whisk the egg white lightly. Briefly dip the flowers in the whisked egg white using tweezers, then dust them with sugar and let dry on parchment paper for about 2 hours.
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3.
Briefly immerse the panna cotta cups in hot water, loosen the rims, transfer to dessert plates and serve immediately garnished with edible flowers.
