Silky Panna Cotta with Shortbread Crumble
My love for dessert is real! And often times, I get a bit carried away with my sweet creations to the point of obsession. So it can be nice to switch things up a bit and remove some of the baking pressure, opting for a simple yet still stunning desert to end the evening.
Pana cotta with a gluten free short bread crumble is absolute perfection. Especially when following a heavy feast and one too many glasses of chilled wine. It’s silky and creamy with just the right amount of sweet and it won’t leave you with feelings of regret as you scrape every last morsel from the dish. Xx
Chamomile Panna Cotta
2 cups heavy cream
1/2 cup whole milk
1/4 cup sugar (more or less to taste)
1 vanilla bean, scraped (or vanilla extract measured with your heart)
2 gelatin sheets (I usually do 2-2.5) bloomed in cold water, then wrung out before whisking into cream (off the heat)
Don't let the cream boil. Just a soft simmer until sugars dissolved and flavors have married
Chamomile flavor - (I used handful of crushed fresh chamomile flowers and 1 chamomile tea bag steeped in the cream and milk for a few minutes. You can also use lavender, earl grey, rose, etc or simple stick with classic vanilla)
Let it cool slightly in pan, stirring often so the vanilla beans doesn't sink to the bottom
Once cooled slightly, strain thru a fine mesh sieve and pour into vessels
Chill for 3+ hours
Top with Odella Bakes’ shortbread crumble
Shortbread Crumble
1/2 cup cold butter - cubed
1/4 cup sugar
1 teaspoon vanilla
1 cups Odella Bakes gluten free flour
1 pinch of salt
Preheat oven to 350º F
Line a baking sheet with parchment paper
Mix ingredients in a stand mixer with the paddle attachment
Once the dough comes together (it will be pretty crumbly still) pinch off small portions of the dough and sprenkle all over the surface of the lined baking sheet
Bake for 15-20 minutes until puffy and golden brown
Let cool completely before using or storing
Enjoy sprinkled on top of pan cotta or ice cream
Silky chamomile panna cotta by Chef Amber
Gluten free shortbread crumble by Odella Bakes
