This holiday season, we’re delighted to bring you another Christmas recipe from Elise Pulbrook, MasterChef semifinalist and cookbook creator. Elise’s Chamomile Blossom Panna Cotta adds a festive touch to your table, highlighting Tea Drop’s Chamomile Blossoms, available individually and in our Wellness Brews and Restful Retreat Gift Packs as part of our limited-edition Christmas Collection, crafted to bring calm and warmth to the season.

Imagine a luscious panna cotta that’s light, creamy, and elegantly infused with chamomile, paired with delicately poached apricots. With its beautiful aroma and soft, floral flavors, this dish is perfect for a holiday dessert, spooned out with fresh or poached seasonal fruit for a delightful finish.

Chamomile Blossoms Panna Cotta Recipe

Serves: 8 | Prep time: 10-15 minutes plus 30 minutes infusing | Setting time: 6 hours

Ingredients:

• 150ml full cream milk
• 850ml thickened cream
• 5 heaped tablespoons Tea Drop Chamomile Blossoms
• 100g honey (orange blossom honey is ideal)
• 4 gelatine leaves (from a pack where 15 leaves weigh 25g)

Instructions:

1. In a saucepan, combine the milk, cream, chamomile blossoms, and honey. Bring to a gentle heat, stirring occasionally to submerge the chamomile. Just before boiling, turn off the heat and let the mixture infuse for 30 minutes.

2. Soak the gelatine leaves in cold water for 3 to 5 minutes until softened.

3. Reheat the infused mixture until it’s nearly boiling. Remove from heat and strain one cup into a heatproof bowl. Squeeze out the gelatine leaves and whisk into the warm liquid until dissolved. Add back the remaining strained liquid and discard the tea blossoms.

4. Stir the mixture over a bowl of iced water to cool. Pour into a 1L fluted dish or individual moulds. Refrigerate for at least 6 hours.

5. To unmould, dip the bottom of the mould in hot water for 5 seconds and turn onto a plate. Serve with chamomile-poached apricots or fresh berries.

Chamomile-Poached Apricots Recipe

 

Ingredients:

• 500ml water
• 250g sugar
• 2 heaped tablespoons Tea Drop Chamomile Blossoms
• 1 vanilla pod (optional)
• 500g apricots, halved and stoned

Instructions:

1. Place apricot halves in a clean, heatproof jar.

2. In a saucepan, combine water, sugar, chamomile, and vanilla. Bring to a boil, then simmer for 5–10 minutes to infuse.

3. Strain the syrup over the apricots, discarding chamomile and vanilla pod, then seal the jar. Let cool, and refrigerate for at least 1 day to deepen flavours.

 

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