Description
As a true fan of Panna cotta, I could not prepare her for the competition. "Another Panna cotta", you say. But it is not just Panna cotta, it's chamomile Panna cotta from Heston Blumenthal! This recipe has been waiting in my wish-list, and the hour has struck! "Chamomile? Fuuu!", again, I can tell you. And until yesterday, I'd be inclined to agree with you. But, feeling this gentle floral taste, I can safely say that this is my favorite Panna cotta from all. And to play texture, I added some oatmeal and they perfectly fit into the company.
Ingredients
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Milk
500 ml
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Cream
250 ml
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Yolk egg
1 piece
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Brown sugar
4 Tbsp
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Tea bags
6 pack
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Gelatin
20 g
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Oat flakes
30 g
Cooking
Soak the gelatin in a small amount of water to swell for 30 minutes.
Milk pour into a saucepan, put it in five bags of chamomile tea, bring to a boil, but do not boil. Leave to stand, covered for 15-20 minutes.
On a dry pan fry the oatmeal over medium heat until crisp. Grind with a blender into fine crumbs.
To combine the cream, egg yolk and brown sugar. A little whisk.
Add gelatin and beat again. Foam whipping is not necessary.
From the milk, remove tea bags, squeeze tea bags to throw out. Put the saucepan with milk on medium heat. Stirring, pour cream and egg mixture and stop stirring (to make sure the gelatin is fully dissolved), and bring to a boil, but do not boil. Remove from heat and allow to cool at room temperature for half an hour. Then add oatmeal, beat with a mixer at high power for a minute and pour into molds. Chill in refrigerator until firm.
Before submitting you need to prepare chamomile sugar. Chamomile one tea bag and a tablespoon of sugar grind in a mortar into a fine crumb, but not to the state of powder.
Panna cotta on a platter. To make it easier to get the Panna cotta, you need a few seconds to lower the mold with the Panna cotta bottom down in hot water, and after tilting the mould on a plate. Sprinkle the Panna cotta with chamomile sugar. Bon appetit!
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