Heston Blumenthals Chamomile Panna Cotta

nikolabeacon

Member
Joined
Jun 18, 2015
Messages
326
Ingredients
3 chamomile tea bags( 6 grams)
350 g milk ,......,.......or just 600 g milk
250 g double cream (optional)
100 g unrefined caster sugar
6 g leaves of gelatine, softened in a little cold water or ( 6-7 grams of gelatine powder)
30 g fructose

Put two tea bags and the milk into a saucepan and place over a medium heat. Allow the liquid to come to a simmer then remove from the heat and allow to infuse for 15 minutes. Remove the tea bags and discard.
Weigh out 250 grams of the infused milk and discard the remaining liquid.
Warm the cream(optional), infused milk and sugar in a saucepan over a medium heat. Do not allow to boil.
Squeeze the water from the gelatine and add it to the saucepan. Remove the pan from the heat and stir until completely dissolved. Or if using powder gelatine just use standard hydration process.
Strain the liquid through a fine sieve into a bowl above a pan of simmering water. Stir the liquid occasionally until it has a thick custard-like consistency.

Method

Pour the liquid into six moulds and allow to set in the fridge for eight hours.

To make the chamomile sugar, mix the fructose with the contents of the remainig chamomile tea bag.
Sprinkle a little of the chamomile of the chamomile sugar on top.
 

Regina

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Joined
Aug 17, 2016
Messages
6,511
Location
Chicago
Ingredients
3 chamomile tea bags( 6 grams)
350 g milk ,......,.......or just 600 g milk
250 g double cream (optional)
100 g unrefined caster sugar
6 g leaves of gelatine, softened in a little cold water or ( 6-7 grams of gelatine powder)
30 g fructose

Put two tea bags and the milk into a saucepan and place over a medium heat. Allow the liquid to come to a simmer then remove from the heat and allow to infuse for 15 minutes. Remove the tea bags and discard.
Weigh out 250 grams of the infused milk and discard the remaining liquid.
Warm the cream(optional), infused milk and sugar in a saucepan over a medium heat. Do not allow to boil.
Squeeze the water from the gelatine and add it to the saucepan. Remove the pan from the heat and stir until completely dissolved. Or if using powder gelatine just use standard hydration process.
Strain the liquid through a fine sieve into a bowl above a pan of simmering water. Stir the liquid occasionally until it has a thick custard-like consistency.

Method

Pour the liquid into six moulds and allow to set in the fridge for eight hours.

To make the chamomile sugar, mix the fructose with the contents of the remainig chamomile tea bag.
Sprinkle a little of the chamomile of the chamomile sugar on top.
Sounds delicious and special. Thx!
 
OP
nikolabeacon

nikolabeacon

Member
Joined
Jun 18, 2015
Messages
326
Sounds delicious and special. Thx!


Yeah its delicious ( at least for me) ! Just look for amount of gelatin and adjust it to preferable consistency.

Imagining Heston working in IdeaLabs with @haidut

11.jpg
 
Last edited:

haidut

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Forum Supporter
Joined
Mar 18, 2013
Messages
19,798
Location
USA / Europe
Yeah its delicious ( at least for me) ! Just look for amount of gelatin and adjust it to preferable consistency.

Imagining Heston working in IdeaLabs with @haidut

View attachment 5580

Lol, maybe a little less smoke and no kitchen appliances but overall theme is pretty close :):
 

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