– 345 g cream
– 1 tbs chamomile flower
– 2 thin slice of bergamot peel
– 1 drop of rose water
– 2 g salt
– 20 g honey
– 4 g gelatine
Soak and hydrate the gelatine in 6 times more water. Boil the cream, the chamomile flower, the bergamot peel, the rose water, the salt and the honey. Put it aside, cover with a lid. After 15 minutes filter it and heat again. Remove from the heat just before boiling. After a minute dissolve the gelatine in the creamy liquid. Fill in two cups with the panna cotta and put them into the fridge for 4–6 hours.
Pine nut butter
– 200 g roasted pine nuts
– 50 g walnut
– 3 g salt
– 1 teaspoon of walnut oil
Mix the ingredients in a mixer or with a hand mixer until smooth and creamy.
– 2 large, ripe peach without peel
– 1 small William pear
– 15 ml lime juice
– 1 g salt
Half the peaches and caramelize them in preheated oven at 200 °C, covered with foil for about 10–12 mintes. Let them cool down. Mix with the other ingredients including the peach juice in the baking tray. Mix it until perfectly smooth.
– 300 ml water
– 2 tbs chamomile flower
– 30 g sugar
– 10 ml lemon juice
– 20 g tapioca starch
Heat the water until it reaches 80 °C. Add the chamomile flowers, cover and put it aside for 10 minutes. Filter, add the sugar, the lemon juice and the starch. Cook until it gets thick stirring constantly. Boil for about one minute. Spread it on a silicon sheet and dry in preaheated oven at 160 °C for about 45–55 minutes. Let it cool down on the silicon sheet.
For serving, heat some chamomile buds in sugar syrup at 50 °C for 30 minutes, dry them and add them to the plate.
Zsófi Nábelek about the pairing
Zsófi created her dessert for an Ezerjó Brut Nature sparkling wine
The immensely light, citrusy and floral (and slightly perfumed) flavours pair well with this sparkling wine. For example lime, grapefruit, peach, William pear, but some raspberry, cherry, elderberry or passion fruit can also work, while the resin of the pine nuts complements it perfectly. When pairing dessert with a complex wine like this, it is most important to choose a not too heavy and not too sweet dessert, which does not dominate the pairing. Therefore I think a light, summer dessert is ideal – if it is not abundant in acidity