| Prep: 20 mins | Cook: 10 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 27g | 16g | 49g |
| sugars | fibre | protein | salt |
| 44g | 2g | 6g | 0.1g |
Can you smell the sweet aroma of spring in the air? There’s something invigorating about this time of year that makes me want to step away from my usual robust bison burgers and huckleberry pies, and try something a little more refreshingly delicate and sweet. One of my all-time favorites, the Spring Panna Cotta with Sweet Woodruff, holds a special place amongst my culinary creations.
Why Spring Panna Cotta with Sweet Woodruff?
Made primarily of cream and sugar, this dessert may not be something you’d associate with a person heavily influenced by ranch-style and Native American cooking. Yet, spring Panna Cotta represents a deviation for me. It is my ode to the changing seasons, a fusion of traditional Italian delicacy and a medley of fragrant spring fruits and herbs, with Sweet Woodruff being the star of the show.
The key ingredient, Sweet Woodruff, is a delightful herb that grows widely in Europe. It has a unique, sweet smell reminiscent of fresh hay or vanilla, making it an unusual choice for a dessert recipe. But when combined with the mixed berries, it brings out a captivating, complex flavor that’s hard to forget. As my tongue experiences these subtle nuances, it’s like I’m tasting spring itself.
Health Benefits & Versatility
Not only does Sweet Woodruff taste great, but it also comes packed with health benefits. Known for its medicinal properties, it’s used to relieve many conditions, including digestive disorders and nervousness. The fresh fruits give me a boost of antioxidants, while the gelatin offers a good dose of protein.
While Spring Panna Cotta is fantastic all by itself, it also pairs well with other dishes. I’ve often served it on warm days with something as comforting yet light as my specialty Venison Carpaccio, or even a simple fresh green salad with a verjus vinaigrette. Whether it’s the first course, a palate cleanser, or dessert, it’s versatility shines through.
In conclusion, the Spring Panna Cotta with Sweet Woodruff is a delightful exploration of senses and a perfect salute to the season of rejuvenation. When you take a spoonful, it’s like experiencing a vivid bouquet of flavors that dance on your palate while leaving a hypnotic after-note of spring. And this may very well be why I love this recipe so much.
What You’ll Need
- 1/4 cup of fresh sweet woodruff leaves
- 1.5 cups of whole milk
- 1.5 cups of heavy cream
- 3/4 cup of granulated sugar
- 1 vanilla bean, split and seeds scraped out
- 1 package of unflavored gelatin (about 2.5 teaspoons)
- 1/4 cup of cold water
- 1.5 cups of mixed fresh spring fruits (such as strawberries, raspberries and blueberries)
- 1/2 cup of apple juice
- 1/4 cup of lemon juice
- 1/2 cup of granulated sugar (for the fruit topping)
Method
Step One
First, roughly chop the fresh sweet woodruff leaves and place them into a large bowl. Pour the whole milk, heavy cream and 3/4 cup of granulated sugar over the leaves. Add the split vanilla bean and the seeds scraped from it. Stir well and let this mixture sit for about 2 hours at room temperature to allow the flavors to infuse.
Step Two
While the milk and cream are infusing, sprinkle the gelatin over the cold water in a small bowl. Let this sit for about 5-10 minutes until the gelatin has completely softened.
Step Three
After the infusion time, pour the milk mixture into a medium-sized saucepan and warm it over medium heat. Stir it frequently and make sure it doesn’t boil. Once the sugar has completely dissolved and the milk is hot but not boiling, remove it from the heat. Add the softened gelatin to the warm milk mixture, stirring until the gelatin has completely dissolved. Strain the mixture into a large pitcher to remove the woodruff leaves and the vanilla bean.
Step Four
Pour the strained mixture into six individual serving dishes or ramekins. Cover them with plastic wrap and place them in the fridge to set. This will take about 4-5 hours, or you can leave it in the fridge overnight.
Step Five
While the panna cotta is setting, prepare the fruit topping. Combine the mixed fresh spring fruits, apple juice, lemon juice and 1/2 cup of granulated sugar in a large bowl. Mix well and let the fruit sit for at least 30 minutes to create a syrupy fruit topping.
Step Six
Once the panna cotta has set, spoon the fruit topping evenly over each serving. Be sure to add a bit of the fruit syrup as well. Serve the Spring Panna Cotta with Sweet Woodruff chilled and enjoy!
