Meadowsweet Panna Cotta

🌼 Meadowsweet

(Filipendula ulmaria)

Fragrant, honeyed, and once used to flavour mead by ancient Celts—this wildflower is practically royalty. The creamy-white blooms of Meadowsweet have subtle notes of almond, vanilla, and spice. Magical in syrups, puddings, and drinks.

👉 Add Meadowsweet to your wild pantry

Method:

1. Simmer cream, milk, sugar, and flowers for 10 mins.

2. Strain out flowers.

3. Stir in bloomed gelatine. Pour into moulds. Chill 4 hours.

Serving Tip: Serve with strawberries or drizzle with flower syrup. Looks Michelin, tastes meadow-sweet.