Honey & Gorse Petal Pannacotta with Marinated Fossa Strawberries
Killarney hotel blog

Honey & Gorse Petal Pannacotta with Marinated Fossa Strawberries


    • 250ml milk
    • 150g natural yoghurt
    • 200ml cream
    • 50g honey
    • 80g gorse flowers
    • 3 gelatine


Soak the gorse flowers in the milk overnight.
Pour the milk and gorseflowers into a pot and add the cream and honey.
Bring to a simmer and infuse for 30 minutes.
Strain the gorseflowers from the mix and add in the yoghurt.
Warm the mix and pour in the melted rehydrated gelatine (see instructions below).
Mix well and pour in ramekins to set.
To rehydrate the leaf gelatine, place it in cold water until very soft and pliable.
To melt the gelatine, take 100g of the infused milk & cream and warm gently.
Then add the gelatine leaves and mix until the gelatine dissolves.

Marinated Strawberries:

Make a lemongrass and lime syrup as this will match well with the gorseflowers.

3 sticks lemongrass
150ml water
50g lime juice
1 lime zest

Bash the lemongrass and mix with the sugar, water and lime zest. Heat until sugar is dissolved.

Strain and add lime juice. Allow to cool and use to dress the strawberries (quartered).

Serve with the pannacotta and enjoy.

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