Chamomile Panna Cotta with Strawberry-Lemon Curd

A creamy chamomile-infused panna cotta layered with tangy strawberry-lemon curd, finished with chopped shortbread cookies and elegant edible flowers for a visually stunning, floral dessert.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Panna Cotta

3 cups heavy whipping cream

2 tablespoons honey

1 tablespoon lemon zest

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract or vanilla bean paste

½ teaspoon kosher salt

2 chamomile tea bags

2 teaspoons unflavored gelatin

2 tablespoons cold water

1 (8-ounces) container crème fraîche, room temperature

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Strawberry-Lemon Curd

4 cups hulled and quartered strawberries, plus additional for garnish

6 tablespoons honey, divided

¼ cup fresh lemon juice

5 large egg yolks

1 large egg

3 tablespoons salted butter, room temperature

Shortbread cookies, chopped; for garnish

Queen Anne’s lace flowers, for garnish

Directions

For panna cotta, in a medium saucepan, stir together whipping cream, honey, lemon zest, lemon juice, vanilla and kosher salt. Add tea bags. Cook over medium heat until warm but not boiling (140°F to 150°F). Remove from heat; let steep for 8 to 10 minutes. Remove tea bags and discard.
Meanwhile, in a small bowl sprinkle gelatin over cold water; let stand for 5 minutes.
Strain cream mixture through a fine-mesh sieve set over a medium bowl; return cream mixture to saucepan. Whisk in gelatin mixture. Cook over medium-low heat for 1 to 2 minutes or until gelatin is completely dissolved, whisking constantly. Remove from heat; cool for 5 minutes.
Place crème fraîche in a large bowl. Gradually whisk in cream mixture until smooth.
Divide and pour mixture evenly into 8 (8-ounce) glasses. Cover each with plastic wrap and refrigerate for 6 hours or until set. If desired, store covered in refrigerator up 5 days.
For strawberry-lemon curd, in a medium saucepan, combine 4 cups strawberries, 4 tablespoons honey and lemon juice. Cook over medium-low heat for 10 to 12 minutes or until bubbling and slightly reduced, stirring occasionally. Remove from heat; cool slightly.
In a small bowl, whisk together egg yolks, egg and remaining 2 tablespoons honey; slowly whisk egg mixture into the strawberry mixture in saucepan. Cook over medium-low heat for 2 to 3 minutes or until slightly thickened and mixture reaches 165°F, stirring occasionally. Remove from heat.
Whisk in butter until melted. Strain through a fine-mesh sieve set over a medium bowl; discard seeds. Cool to room temperature; cover and refrigerate up to 6 hours.
Just before serving, top each panna cotta with strawberry-lemon curd. Garnish with additional sliced strawberries, chopped shortbread cookies and Queen Anne’s lace flowers, if desired.