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Chef Matthew Foley

Born and raised right here in the lovely city of Boston, chef Matt Foley’s first loves were playing the piano and sports, especially hockey and ...


You can find Chef Matthew Foley at The Merchant

Elderflower Panna Cotta

by Chef Matthew Foley

Serves 10

In this recipe from chef Matt Foley, fragrant vanilla melds with floral notes from orange blossom water and St. Germain to create a custard that will be the hit of any summer dinner party – especially topped with seasonal berries. Don’t be scared if you’ve never made panna cotta at home, Foley insists that it’s suitable for even an inexperienced dessert-maker.

Ingredients

  • 2 vanilla beans
  • 8 cups heavy cream
  • 1 cup sugar
  • 1 tablespoon orange blossom water
  • 3 ounces St. Germain liqueur
  • 8 sheets gelatin

Directions

  1. Split the vanilla beans in half and scrape the paste with the back of a knife.
  2. In a sauce pan combine the vanilla bean paste with the heavy cream and sugar. Bring to a simmer and remove from heat.
  3. In a bowl of ice water, bloom gelatin and allow it to sit for two minutes.
  4. Stir the orange blossom water and St. Germain into the cream mixture.
  5. Add the bloomed gelatin and stir until dissolved.
  6. Pour cream mixture into a cake pan or individual serving cups.
  7. Refrigerate the mixture for two to four hours until it sets.

To serve

  1. Garnish the panna cotta with edible flowers, granola and fresh strawberries.
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