GORSE BLOSSOM PANACOTTA & CORNISH HONEYCOMB
DESCRIPTION
This floral dessert tastes of a Cornish coastal path but can be a refined way to finish a meal. The honey and gorse flowers work well, providing a bit of colour to contrast our clean whole milk and the honeycomb adds texture to the dish.
INGREDIENTS
450 ml Trewithen Dairy Milk
35 g Caster Sugar
6 g Gelatin Powder
1 tbsp cold water
1 handful of Gorse Flowers
Cornish Honeycomb 100g
METHOD
Grease your individual glasses or moulds with a little oil and turn upside down to drain off any excess. Then pour the water into a small pot with the gelatine sprinkled evenly over it. In a saucepan, combine the cream and gorse flowers, heat until hot then allow to cool and leave the flowers to infuse for 20-30 minutes.
Add the sugar and return to the heat. Don’t allow to boil but keep it hot enough for the sugar to dissolve. Strain and cool for 2-3 minutes. Next stir in the soaked gelatine powder and allow to dissolve. Fill your glasses or small pots with the mixture leaving 1-2 cm spare at the top and leave to set in the fridge for 2 hours.
Serve with crumbled honeycomb, ginger biscuit crumble and a sprinkle of gorse petals.
