As the time for garden parties approaches once more, it's particularly nice when each guest contributes a dish. It not only lightens the load for the host but also brings a delightful array of flavours to the table.
Today, dessert is on the menu, and one that you truly eat with our eyes first: panna cotta.
For decoration, nature generously provides daisies, violets, chive blossoms, and nasturtiums - all capable of transforming any meal into a visually stunning feast.
Ingredients (for 4 people):
- 400 ml cream
- 50 g vanilla sugar
- 4 sheets of gelatine
- Juice and zest of one organic lime
- 100 g blueberries
- Juice of 1/2 a lime
- 1 tbsp icing sugar
Preparation:
1. Soak the gelatine leaves in cold water. Bring the cream to a boil with the vanilla sugar, add the lime juice and zest and cook over a low heat for a further 5 minutes, stirring constantly.
2. Remove the lime cream from the heat, squeeze out the gelatine and dissolve in the lime cream. Pour into small glasses and place in the fridge for at least 2 hours.
3. Puree the blueberries with the remaining lime juice and icing sugar and pour over the panna cotta.
Now you can decorate it with berries and edible flowers!
