Summer flowers; chamomile panna cotta, rose ice cream and lavender sorbet

  • Dessert
  • medium
  • 10
  • 60 minutes, plus 2 days to infuse, freeze and set

PT1H

PT

First published in 2022
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Ingredients

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Imperial

Rose ice cream

  • 70g of caster sugar
  • 70g of glucose
  • 3 tsp stabiliser
  • 1 tsp Stabiliser powder
  • 750ml of whole milk
  • 180ml of single cream
  • 100g of rose petals, (fresh)

Lavender sorbet

  • 350mm of water
  • 125ml of caster sugar
  • 1.5g of Stabiliser powder
  • 5g of lavender
  • 1/4 tbsp of liquid stabiliser
  • 1/4 lemon, peel, sliced off in strips

Chamomile panna cotta

  • 1 chamomile teabag, or equivalent dried, steeped in 300ml hot water then left to cool
  • 300ml of double cream
  • 35g of caster sugar
  • 35g of honey
  • 2 1/2 gelatine leaves, bloomed in cold water

To serve

  • 1 handful of rose petals, (fresh) chiffonade just before serving to prevent discolouration
1

To make the ice cream, place all the ingredients in a pan and heat, stirring to dissolve the sugar. Leave to cool and infuse for 30 minutes

  • 70g of caster sugar
  • 70g of glucose
  • 3 tsp stabiliser
  • 1 tsp Stabiliser powder
  • 750ml of whole milk
  • 180ml of single cream
  • 100g of rose petals, (fresh)
2

Once infused, strain, churn and freeze. Harriet uses a pacojet, but you can use an ice cream machine

3

To make the lavender sorbet, place the ingredients in a pan and bring to the boil then take off the heat, cover with clingfilm and leave to infuse and cool. Once cooled, freeze in a paco container ready to churn, or churn in an ice cream maker

  • 350mm of water
  • 125ml of caster sugar
  • 1.5g of Stabiliser powder
  • 5g of lavender
  • 1/4 tbsp of liquid stabiliser
  • 1/4 lemon, peel, sliced off in strips
4

To make the panna cottas, place all the ingredients apart from the gelatine in a pan and heat up – keep a close eye on it as it will easily foam over once it reaches the boil

  • 1 chamomile teabag, or equivalent dried, steeped in 300ml hot water then left to cool
  • 300ml of double cream
  • 35g of caster sugar
  • 35g of honey
  • 2 1/2 gelatine leaves, bloomed in cold water
5

Squeeze the water from the soaking gelatine then stir this into the heated cream. Stir until dissolved then pass through a fine sieve to remove the chamomile. Carefully pour into the moulds then place in the fridge overnight

6

To plate up, demould the panna cottas by sitting in a tray of hot water to loosen. Add a quenelle of the rose ice cream topped with chiffonade rose petals and a rocher of sorbet sat on the crumb

  • 1 handful of rose petals, (fresh) chiffonade just before serving to prevent discolouration
First published in 2022
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