Indulge in this irresistibly light dessert, a show-stopping panna cotta made with our delicious pot-set Buffalo Yogurt. Velvety smoothness meets the delicate addition of chamomile tea, for a uniquely springtime, floral infusion. Crowned with blueberry compote and a sprinkle of crunchy cocoa nibs, each bite offers a delightful contrast of creamy, fruity, and subtly bitter notes. This flavour balancing act is brought to you by our friend and pastry circus master Fabrizio Coco of Starter From Zero, a talented chef who makes custom cakes, and now also runs the desserts production at Food Thrills, an independent catering business based in Crows Nest NSW.
Makes 6 Panna Cotta
FOR THE PANNA COTTA
150mL Full Cream Milk
8g Gelatine Powder
300g Double Cream
50g Caster Sugar
25g loose leaf Chamomile Tea
Zest of 1/2 Organic Lemon
1 tbsp Vanilla Bean Paste (or 1 Vanilla Bean)
150g Vannella Cheese Buffalo Yogurt
FOR THE BLUEBERRY COMPOTE
100g Blueberries
25g Caster Sugar
Juice of 1 Organic Lemon
TO ASSEMBLE
2 tbsp Cacao Nibs
Zest of 1/2 Organic Lemon, for garnish
You will need to prepare the panna cotta in advance, as they need to set in the fridge overnight.
Start by combining the milk with the gelatine powder and rest the mixture for 10 minutes.
Meanwhile, pour the double cream, caster sugar, vanilla, and lemon zest in a pot and bring to the boil (watch that it doesn't spill over once boiled).
Immediately switch off the stove and add the chamomile flowers to the hot mix. Put the lid on and set aside for 30 minutes to steep.
Add the prepared milk and gelatine mixture, stirring well to combine without the formation of lumps.
Once the mixture has cooled to room temperature, add the Buffalo Yogurt and stir well.
Strain the mixture through a fine mesh sieve and discard the spent chamomile leaves.
To achieve a more refined consistency, we recommend blending the mixture until smooth using a stick blender.
Pour the mixture evenly into 6 panna cotta molds and allow them to set in the fridge overnight.
To make the blueberry compote, bring all the compote ingredients to a boil in a pot.
Cool the compote down and set aside until ready to plate up. This can also be prepared in advanced and stored in the fridge.
To assemble, carefully remove the panna cotta from their molds using a knife to help pry away the edge from the mold and plate them up.
Spoon some blueberry compote over each panna cotta, and finish with a little freshly grated zest of lemon and sprinkle of cacao nibs.
