Day 22. Wild Gorse Pannacotta
If you know me you know I love a good forage and the gorse round here is unbelievable at the mo, the air is full of the scent of coconut along the lanes and cliff tops.
You need in total about 30g of flowers which is 3 good handfuls but they’re so plentiful this only takes a couple of minutes pinching clumps of flowers from the tips of branches using all your fingers 😊
250ml double cream
40g caster sugar
150g Greek yoghurt
2 gelatine leaves (approx 2g each)
15g gorse flowers
For the syrup:
1-2 tbsp coconut rum
10-15g gorse flowers
For the pannacotta soak the flowers in the milk overnight, you can rinse the flowers gently first if you want and shake dry.
The next day put the flowers and their milk in a pan along with the cream and sugar and bring just to the boil then take off the heat and leave to infuse for an hour.
Soak the gelatine in cold water for 10 minutes and meanwhile strain the cream to remove the flowers then reheat to just below boiling point again.
Take off the heat, squeeze the water out of the gelatine and add to the cream stirring til dissolved.
Leave to cool to room temp then pass through a sieve before combining with the yoghurt til smooth. Now divide the mix into 4 moulds and chill for 4 hours.
To make the syrup bring the sugar and water to the boil and simmer gently for about 8 minutes.
Take off the heat, stir in the rum and flowers, and leave to infuse for at least 4 hours or overnight before straining.
Dip the moulds in a pot of boiling water for a few seconds then turn the pannacottas out and serve with the syrup and some toasted coconut or fresh pineapple. 🏝 🥥