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This vibrant recipe makes use of a little-known plant called sweet woodruff, which can be found growing wild in the British countryside. Its mild, sweet and slightly grassy flavour is infused into a panna cotta, which is then topped with a raspberry purée, dots of basil oil, crunchy granola and fresh raspberries. A beautiful dessert that gives you the perfect excuse to seek out this underused ingredient.
Woodruff panna cotta with raspberry and basil