Honeyed Chamomile Panna Cotta with Rhubarb Ginger Compote

Honeyed Chamomile Panna Cotta with Rhubarb Ginger Compote is a springtime showstopper, blending soothing chamomile tea, rich honey, and seasonal rhubarb into a dessert that’s as beautiful as it is delicious. Ideal for USA brunches, Mother’s Day, or dinner parties, it’s gluten-free, customizable, and surprisingly simple to make.

Why This Recipe Shines

• Soothing meets vibrant: Floral chamomile and zesty rhubarb create a balanced flavor duo.
• Silky texture: The panna cotta is luxuriously smooth without heavy cream overload.
• Make-ahead magic: Prep components ahead for stress-free entertaining.

Honeyed Chamomile Panna Cotta with Rhubarb Ginger Compote Recipe

| Prep Time | PT15M |
| Cook Time | PT1H (includes chilling) |
| Total Time | PT1H15M |
| Type | Dessert |
| Cuisine | Fusion (Italian-American) |
| Yield | 6 servings |
| Calories | Approx. 220 per serving |

Ingredients

For the Panna Cotta:

• 2 cups (480ml) heavy cream (or coconut cream for dairy-free)
• 4 chamomile tea bags (or 2 tbsp loose chamomile flowers)
• ⅓ cup (80ml) honey (or maple syrup for vegan)
• 1 ½ tsp unflavored gelatin (or 1 tsp agar-agar powder for vegetarian)
• 2 tbsp cold water

For the Rhubarb Ginger Compote:

• 2 cups (240g) fresh rhubarb, chopped
• 1 tbsp fresh ginger, grated
• ¼ cup (50g) granulated sugar
• 1 tbsp lemon juice
• 2 tbsp water

Optional Garnish:

• Lemon zest
• Edible chamomile flowers

Step-by-Step Instructions

1. Steep the Chamomile

• In a saucepan, heat heavy cream and chamomile tea bags over low heat until steaming (do not boil). Remove from heat, cover, and steep for 10 minutes. Discard tea bags.

2. Bloom the Gelatin

• Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes to bloom.

3. Mix & Chill

• Reheat chamomile cream gently. Whisk in honey and bloomed gelatin until dissolved. Strain into 6 ramekins or glasses. Chill for 4+ hours (or overnight).

4. Cook the Compote

• Combine rhubarb, ginger, sugar, lemon juice, and water in a pot. Simmer 10–12 minutes until rhubarb softens. Cool completely.

5. Serve

• Top chilled panna cotta with compote. Garnish with lemon zest or chamomile flowers.

Strawberry and Rosewater Pavlova with Pistachio Crumble

FAQs: Your Questions Answered

Q: Can I substitute gelatin in this recipe?
A: Yes! Use agar-agar (1 tsp powder) for a vegetarian version—just boil it with the cream.

Q: What if I can’t find fresh rhubarb?
A: Swap in frozen rhubarb or try strawberries for a sweeter twist.

Q: How far ahead can I make this dessert?
A: The panna cotta keeps for 3 days in the fridge. Add compote just before serving.

Final Touches & Tips

Serve with shortbread cookies or a dollop of whipped cream. Perfect for Easter, bridal showers, or a quiet night in!

Ready to Wow Your Guests?
This Honeyed Chamomile Panna Cotta with Rhubarb Ginger Compote is a dessert that’s sure to impress.

Keywords emphasized: Honeyed Chamomile Panna Cotta with Rhubarb Ginger Compote recipe, panna cotta dessert, rhubarb compote, gluten-free dessert, spring dessert, easy entertaining.