- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
- Meanwhile, in small saucepan, bring the cream and 1/3 cup (75 ml) of the honey to a boil. Add the gelatin mixture and whisk until completely dissolved. Set aside in a bowl.
- In the same saucepan, bring the milk to a boil. Remove from the heat immediately. Add the chamomile bags and let steep for 5 minutes. Remove the bags and pour the milk into the cream mixture. Strain through a fine sieve.
- Pour the cream mixture into six 1/2 cup (125 ml) ramekins or glass jars. Let cool. Cover with plastic wrap or close the jars and refrigerate for 4 hours or overnight.
- In a small bowl, combine the strawberries and the remaining honey (1 tbsp). When ready to serve, spoon onto the panna cotta.
When milk and honey are heated together, there’s a chance they may clot. For this reason, we separately heat the cream with the honey. Also, teas and infusions are best steeped into milk than into cream. So this is why we infused the chamomile in the milk rather than in the cream.
The subtle taste of chamomile will intensify after a couple days. Do not increase the amount of chamomile, especially if you make the panna cottas in advance.
Will keep for up to 3 days.