A RECIPE INSPIRED BY PINK IRIS
Raspberry Leaf and Rosewater-Infused Panna Cotta, with Basil oil
Laura Metcalf, director of Mor Bakery, designed a recipe inspired by the light floral notes of our Pink Iris fragrance.
This panna cotta is a delicate dessert — herbaceous, floral, and decadent. It’s the perfect dish to impress without being overly complicated.
To prep a day ahead —
Infused Milk
240g whole milk
10g raspberry leaf
Bring milk to a simmer, add raspberry leaf and leave to infuse in the fridge overnight. This adds a beautiful herbal note to the panna cotta, strain before weighing up the 200g milk required for the recipe.
We start with a little extra than the recipe calls for, as the raspberry leaf can soak up some liquid as it infuses.
To prep a day ahead —
Basil Oil
20g Fresh Basil
80g EVOO
Pinch of sea salt
Blanch your basil leaves in a pot of boiling water for 10 seconds then plunge into an ice bath to lock in the colour.
Drain and squeeze excess liquid before blending with your oil and salt. Leave to infuse in the fridge overnight, strain before use.
The next day —
Panna cotta
200g raspberry leaf infused milk
60g buttermilk
220g cream
42g caster sugar
3 gold gelatine leaves
1/4tsp rosewater (preference dependant)
Vanilla bean paste
Take your milk, buttermilk and half of your cream (110g) - stick blend briefly to get rid of any lumps of buttermilk. Add this to a pot with your sugar, vanilla and desired amount of rosewater. I find 1/4tsp to be optimal, but you can opt for more or less! Bring this to a simmer - we don’t want it to boil.
Meanwhile, bloom your gelatine in cold water. Once your milk/cream is ready, squeeze the excess liquid from your gelatine and add to the liquid, stirring to ensure it’s fully melted and incorporated.
Stir in your remaining 110g cream. Pour this mix into a jug and pop it into the fridge, we’re going to stir this thoroughly, every 30 minutes for 1h30. This helps to ensure that the panna cotta doesn’t seperate as it sets in your moulds.
After this, your mix is ready to pour into your chosen moulds. Fill them up and leave to set in the fridge for a minimum of 5 hours, or ideally overnight. You can choose to tip these out to serve, or spoon straight from your dish - plate with fresh raspberries and your basil oil.
