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Meadowsweet Panna Cotta - A Wild Kitchen Manifesto

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.

— Seed Revolution
Tagged: A Wild Kitchen Manifesto edible flowers forage to table foraged food foraging Meadowsweet wild food wildflower pudding
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