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
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This simple yet highly flavoured dessert from Harriet Mansell celebrates the flowers of Summer in a creamy rose-infused ice cream, floral chamomile panna cotta and a perfumed lavender sorbet.
Ingredients
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
Equipment
- Ice cream maker
- Panna cotta moulds
Method
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)
Once infused, strain, churn and freeze. Harriet uses a pacojet, but you can use an ice cream machine
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
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
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
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
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Summer flowers; chamomile panna cotta, rose ice cream and lavender sorbet
