Summary

Ingredients

• 320 ml milk
• 2 bags chamomile tea
• 250 ml sweet cream
• 80 g suar
• 3 sheets gelatin

Also: (for the chamomile sugar)

• 1 sachet chamomile tea
• 30 g fruit suar (fructose)

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Instructions

1. 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.
2. Dissolve the soaked gelatine in the mixture and fill it into dessert molds. Let it set in the refrigerator for at least four hours.
3. 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.
4. 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.