Raspberry Chamomile Panna Cotta

Makes 4 individual servings, perfect for the Emile Henry Mini Pie Dishes!

Ingredients-

• 1 cup (240 ml) heavy cream
• ¾ cup (180ml) whole milk
• 1/3 cup (80g) granulated sugar
• ½ tsp orange zest
• 1 chamomile tea bag 
• 1 cup (~115g) fresh or thawed from frozen raspberries
• 2 tsp powdered gelatin + 3 T water, or two gelatin sheets
• Fresh Raspberries (for decorating)
• Freeze dried raspberry powder (for decorating)

Directions-

1. Pour the cream, milk, sugar, zest, and chamomile (in the bag) into a saucepan.
2. Cook over a low heat, stirring frequently, until the sugar has dissolved and the mixture is steaming. (To further infuse the chamomile, let it sit for 10 to 15 minutes.)
3. While the milk is infusing, blend the raspberries into a puree and sieve them to remove the seeds. You should have about 1/3 cup (80ml) of puree after this. Set aside.
4. Rehydrate the powdered gelatin by mixing it with 3 tablespoons of water in a small bowl or submerging the sheets in cold water. Set aside.
5. Bring the cream mixture back to just steaming over low heat.
6. Take off the heat and remove the tea bag, squeezing it briefly to remove any cream mixture. Then stir in the raspberry puree and the rehydrated gelatin.
7. Stir to completely melt and dissolve the gelatin.
8. Strain into a large liquid measuring cup. Then, pour into 4 individual Emile Henry pie pans and chill at least 2-3 hours or until set.
9. Cover with plastic wrap after set until serving.
10. Decorate with fresh raspberries, a sprinkle of granola and freeze-dried raspberry powder.

Pro-tip: Storage/Make Ahead: In the fridge for 3 days.

Recipe by Molly J. Wilkinson of @mollyjwilk