Panna cotta with acacia flowers
Ingredients
- 40 g acacia flowers
- 50 cl liquid whole cream
- 4 tbsp acacia honey
- 2 g agar agar powder
- 1 tsp vanilla powder
- 2 tbsp crushed hazelnuts or pistachios optional
Instructions
- Pick bunches of acacia flowers with scissors or small pruning shears. Choose freshly opened flowers and avoid faded flowers that will have less flavour. Remove the insects that may be lodged in them.
- Heat the cream in a saucepan over low heat until it boils.
- Remove the pan and put the acacia flower clusters in it. Let infuse 30 minutes.
- Then filter the cream, add honey (or sugar) and agar agar powder (if you do not have a precise scale to weigh the 2 grams, put 1 / 2 teaspoon) and return to heat.
- Mix regularly and bring to a boil. Boil for 30 seconds, whisking well.
- Pour the cream into ramekins or small bowls, leave to cool and then put in the refrigerator for at least 3 to 4 hours.
- Serve with hazelnuts or crushed pistachios on top.
Notes
Note: what we commonly call "acacia flowers" come from a tree called Robinia pseudo acacia. It is a tree native to North America that can grow up to 10 to 20 meters.
In case of doubt, refrain!
You can adapt this recipe to make other kind of panna cotta with wild flowers. For instance you could replace the acacia flowers with wisteria flowers, which are also edible (I have personally not tested this version yet) or elderflowers. You can also replace with fresh flowers from an orange tree (or orange blossom extract).