Honey/Chamomile Goat's Milk Panna Cotta, Vanilla Bean Rhubarb Gelee, Pork Fat Shortbread Cookie Crumb, Macerated Strawberries, Chamomile, Lemon Balm, Hyssop, Lavender, Viola Blossoms
As we get deeper into Spring and closer to Summer that urge for rich, warming desserts quickly fades. Chocolate cravings give way to those for something lighter and refreshing. Luckily these feelings are accompanied by the beginning of berry season. Specifically strawberries which are soon after joined by blueberries, raspberries and so on. And its no coincidence that the strawberries partner in crime, rhubarb, just happens to be creeping around as well. As we all know rhubarb and strawberries are meant for each other. I took that classic pairing, added some other things and presented it in a not so classic way.
The base layer of this dessert, which you can't obviously see is a panna cotta. A panna cotta is basically a custard which is set with gelatin. To make mine I poured raw goat's milk in a sauce pot over low heat and added some fresh chamomile and raw local honey. I brought the milk up to just under a simmer. While the milk was warming I bloomed some sheet gelatin in water for ten minutes. I then squeezed out the water and added the softened gelatin to the warm milk and stirred to dissolve. I poured the milk mixture into the bowls, allowed the milk to reach room temperature and chilled it overnight to set completely.
The top layer, which you can see, is the rhubarb gelee. I made this by first juicing some rhubarb. I mixed the rhubarb juice with sugar and the contents of one vanilla bean. I bloomed more gelatin, heated the rhubarb juice and combined them. I ladled the rhubarb juice on top of the panna cotta and chilled it to set for an hour in the fridge.
I made some short bread cookies using pork fat instead of shortening. I used my hands to break apart the cookies into the crumbs which were spooned on top of the gelee. I arranged the flowers and leaves on the top of the dish and finished with the strawberries that were simply rested in sugar for a few hours.
Product:
Pastured Raw Goat's Milk - Shellbark Hollow Farm
Chamomile - Weaver's Way
Organic Strawberries - Culton Organics
Organic Rhubarb - Culton Organics
Organic Lemon Balm - My Garden
Organic Hyssop - My Garden
Organic Lavender - My Garden
Organic Viola Flowers - My Garden
The base layer of this dessert, which you can't obviously see is a panna cotta. A panna cotta is basically a custard which is set with gelatin. To make mine I poured raw goat's milk in a sauce pot over low heat and added some fresh chamomile and raw local honey. I brought the milk up to just under a simmer. While the milk was warming I bloomed some sheet gelatin in water for ten minutes. I then squeezed out the water and added the softened gelatin to the warm milk and stirred to dissolve. I poured the milk mixture into the bowls, allowed the milk to reach room temperature and chilled it overnight to set completely.
The top layer, which you can see, is the rhubarb gelee. I made this by first juicing some rhubarb. I mixed the rhubarb juice with sugar and the contents of one vanilla bean. I bloomed more gelatin, heated the rhubarb juice and combined them. I ladled the rhubarb juice on top of the panna cotta and chilled it to set for an hour in the fridge.
I made some short bread cookies using pork fat instead of shortening. I used my hands to break apart the cookies into the crumbs which were spooned on top of the gelee. I arranged the flowers and leaves on the top of the dish and finished with the strawberries that were simply rested in sugar for a few hours.
Product:
Pastured Raw Goat's Milk - Shellbark Hollow Farm
Chamomile - Weaver's Way
Organic Strawberries - Culton Organics
Organic Rhubarb - Culton Organics
Organic Lemon Balm - My Garden
Organic Hyssop - My Garden
Organic Lavender - My Garden
Organic Viola Flowers - My Garden