Elderflower Chamomile Panna Cotta with Burnt Honey

"A delicate panna cotta infused with elderflower and chamomile—light, floral, and softly wobbly like a fading memory. It’s topped with a drizzle of burnt honey that adds a whisper of caramelized bitterness, and a fresh blueberry compote that balances sweetness with a tart edge.Garnished with tiny edible violets and a sprinkle of crushed pistachios for a little unexpected crunch"

Sean.Mahoney06

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6/12/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A delicate panna cotta infused with fragrant elderflower and soothing chamomile, creating a light, floral, and softly wobbly texture inspired by fleeting memories. Topped with a drizzle of burnt honey that hints at caramelized bitterness, balanced by a fresh blueberry compote bursting with sweet-tart brightness. Finished with edible violets and crushed pistachios for a delicate crunch and elegant color contrast.

floral creamy elegant light fruity crunchy

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Comments

Name: Elderflower Chamomile Panna Cotta with Burnt Honey
Yield: 4
Ingredients: 2 cups heavy cream; 1 cup whole milk; ½ cup granulated sugar; 2 tsp dried chamomile flowers; 2 tsp dried elderflowers (or 2 tbsp elderflower cordial as substitute); 2 ½ tsp unflavored gelatin powder; 3 tbsp cold water; ½ cup fresh blueberries; 2 tbsp granulated sugar (for compote); 1 tbsp lemon juice; 3 tbsp honey; 1 tsp unsalted butter (for burnt honey); Edible violets, for garnish; 2 tbsp crushed pistachios, for garnish

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