Chamomile Panna Cotta

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	30 mins
Total Time	4 hrs 35 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Also: (for the chamomile sugar)

1 sachet chamomile tea
30 g fruit suar (fructose)

Instructions

Bring the milk to the boil, add the two tea bags and let it steep for a quarter of an hour. Remove the tea bags, add the cream and sugar and heat again to a little over sixty degrees.
Dissolve the soaked gelatine in the mixture and fill it into dessert molds. Let it set in the refrigerator for at least four hours.
If the panna cotta is to be turned over, use a sharp knife to loosen the dessert mixture on the side of the molds. Dip them briefly in hot water and then turn them onto the dessert plates.
For the chamomile sugar, mix the contents of another tea bag with the fructose and distribute a pinch of it on the panna cotta immediately before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.