Woodruff Panna Cotta

For the woodruff panna cotta, wilt the woodruff for 2 hours. Bring whipping cream, powdered sugar and vanilla pulp to a boil in a saucepan and simmer, uncovered, over medium heat for 10 minutes to about 300 ml. Cool down a bit. Tie the woodruff leaves on the stems with twine, hang them in the cream and let them steep for 30 minutes.

Pour through a sieve and mix the woodruff cream with the yogurt.

Soak the gelatine in cold water, then squeeze out well. Heat the limoncello, dissolve the squeezed gelatine in it and stir into the cream and yoghurt mixture.

Fill the woodruff panna cotta into dessert glasses and refrigerate for at least 3 hours – preferably overnight.

You can find many more woodruff recipes here!

Preparation Tip:

Serve strawberry mousse with the woodruff panna cotta.

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