An original and wonderfully fragrant panna cotta that I propose to you. I used the leaves and flowers from a pineapple sage plant in the garden. Delicately flavorful on the palate, I added fresh flowers that are loved by little bees to enhance the taste, and I was absolutely right.
Infusion of pineapple sage flowers and leaves. Wipe the sage leaves. Chop them roughly. Heat the milk without boiling it and infuse the pineapple sage leaves for 30 minutes. Then strain using a sieve, pressing on the leaves to release even more juices.
Panna Cotta
Soak the gelatin sheets in very cold water. Heat the cream with the sugar just until it reaches a boil. Add the gelatin sheets and the milk with sage. Mix well. Pour into jars. Let set in the refrigerator. When ready to serve, garnish the panna cotta with pineapple sage flowers and enjoy.
0 servings
4
TH 
EN