Traditional panna cotta is a delicious Italian dessert made with heavy cream and sugar and thickened with gelatin.

It is placed in either wine glasses, or molded with some type of small ramekin, and can either be removed from the mold after it sets, or served straight from the serving glass.

When it comes down to the essence of this dish, it is an eggless Italian custard at its core. It’s quite an easy recipe to make and can have many different sweet variations to it from vanilla bean to coffee to chocolate and even to fruits.

Jump to:

• Why you will love this chamomile panna cotta recipe
• Tips
• Ingredients
• How to make chamomile panna cotta
• Serving suggestions
• Equipment
• FAQ’s
• 📖 Recipe
• 💬 Comments

Why you will love this chamomile panna cotta recipe

This easy chamomile panna cotta recipe is simple to make and requires no more steps to it than any other panna cotta recipe.

It is subtly sweet and has hints of chamomile which can help induce a deep peace and calm while you are enjoying this Italian dessert.

Tips

When making chamomile panna cotta, allow enough time for the gelatin to do its work in the fridge in becoming firm.  It is best to let it sit overnight.

You might be tempted to add more gelatin to help it to firm up quicker, but that’s not how this works.

If you add more gelatin, you will change the texture of your panna cotta and it won’t be as good, and it will take the same amount of time to firm up.

Just give yourself enough time and make it the day before you plan on serving it.

Ingredients

For the ingredients for chamomile panna cotta, you will want to make sure to have heavy whipping cream (don’t substitute with milk or half and half), unflavored gelatin and chamomile tea.

Don’t just get the cheapest chamomile tea you can find at the store, get a chamomile tea that you would enjoy drinking.

If that happens to be the cheapest thing you can find, go ahead and get it, just make sure to purchase a chamomile tea that you like drinking.

For some of us, that means we are going to get a better brand in order to ensure a good flavor in our chamomile panna cotta.

You can find unflavored gelatin at your local grocery store in the baking isle near the puddings and other types of gelatins.

I highly recommend topping your chamomile panna cotta with something sweet.

You can use sweetened berries if you like, but my personal preference is to drizzle it with raw honey and also a few strips of candied ginger on the top for garnish (totally optional).

It’s kind of strange but also addicting at the same time.

These are the ingredients for chamomile panna cotta:

• Heavy cream
• Chamomile tea bag
• Granulated sugar
• Unflavored gelatin powder
• Water
• Topping of choice (macerated berries, honey, candied ginger etc.)

How to make chamomile panna cotta

In a medium size saucepan, add the heavy whipping cream and sugar and turn the stovetop to medium heat.  Heat it up, but do not let it come to a full boil.

As soon as you see it bubbling around the edge and it gives off a little steam, remove the pan from the heat and add the bag of tea.

Put the lid on the pot and let it steep for 15 minutes.

While the cream and tea are steeping, measure out 2 tablespoons of water into a small bowl, and sprinkle 1 ¼ teaspoons of the unflavored gelatin powder on top of the water.

Let it sit for 5-10 minutes.  You want the gelatin to get soaked with the water.

After the cream has steeped with the tea for about 15 minutes, take the lid off, remove the tea bag and bring it to a simmer yet again (don’t skip this step please).

When you see it bubbling on the sides, remove it from the heat and immediately add the gelatin/water to it, stirring it until the gelatin is fully dissolved.

Carefully pour the panna cotta mixture into 4 ramekins or serving glasses.  Let it come to room temperature before covering it with plastic and putting it in the fridge to cool.

Don’t cover it with plastic while it is still warm, otherwise the plastic with gather condensation and it will drip onto the top of your panna cotta and leave unwanted moisture that will discolor the top.

Place it in the fridge overnight for the best results.  It will become more gelatinous the longer it sits.

Serving suggestions

I personally like to pour the panna cotta mixture into the dish that I will serve it from.  Some people like to put it in a mold or a ramekin and invert it onto a plate for presentation.

Either way is fine, it’s just your own personal preference.  I still think it’s a beautiful dessert when presented in a wine glass or a ramekin.

I do suggest that you consider what toppings to add to your chamomile panna cotta.  Honey pairs very well with chamomile and panna cotta.

I tend to put a generous drizzle of honey on the top and a few candied ginger strips for garnish.

If you are looking for more of a fruity garnish, cut strawberries are always beautiful and delicious.  Don’t add them until immediately before serving.

Equipment

• Medium saucepan
• Ramekins or wine glasses

FAQ’s

What is the difference between panna cotta and crème brulee?

Panna cotta is an eggless custard-like Italian dessert made with cream and sugar that is thickened in the fridge with unfavored gelatin.

Crème brulee is traditionally claimed to be of French origin, and is a custard that is made with eggs, and is baked in the oven with crusts of caramelized sugar on the top.

How long is panna cotta good for?

You can store your panna cotta in the fridge for up to 3 days, HOWEVER the longer it sits in the fridge, the more firm the gelatin becomes.  It’s best to make it 1 day ahead of time and eat it within 24-48 hours of making it.

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