The scented delights of Meadowsweet (Filipendula ulmaria) are sadly drawing to a close for this year.
Fortunately as I was visiting some of my favourite foraging haunts along the North Cornwall coast I spied some. It was like it was waving good-bye until next season.
I stopped and picked a small container of the delightful Meadowsweet flowers, then returned home and gave them to Marion, friend and resident Eatweeds’ Wild Food Cook.
What a joy I discovered, as I returned from having a very problematic tooth extracted to be greated with the beautiful, sensual flavours of this wonderful Meadowsweet & Vanilla Panna Cotta.
My moping about feeling sorry for myself faded as I immersed my taste buds in this gorgeous dessert.
Hopefully you’ll just have enough time to forage some of the flowers yourself and be able to create this glorious Meadowsweet recipe.
Meadowsweet Recipe Ingredients
- 3 sprigs of Meadowsweet
- 300g double cream
- 100g milk
- 1 vanilla pod or 1tsp of vanilla extract
- 1½ gelatine sheets
- 2tbsp icing sugar
- 150g Greek yoghurt
Meadowsweet Recipe Instructions
- Put the double cream and milk into a small saucepan.
- Split the vanilla pod down its length and scrape out the seeds with the point of a knife.
- Stir the seed or extract into the cream.
- Shake the Meadowsweet to remove any lurking bugs, then place on top of the cream. Leave the flavours to infuse for a couple of hours.
- Put the pan on to a low heat and gently simmer for 5 minutes.
- Meanwhile soak the gelatine leaves in a bowl of cold water.
- Remove the cream from the heat and stir in the icing sugar. When it has dissolved add the drained gelatine and whisk in the yoghurt.
- Pour the mixture through a sieve balanced over a jug, then pour into four ramekins or cups. Cover with cling film and place in the fridge to set.
- Turn out and serve with berries or fruit puree.