Meadowsweet, Linden Flower Panna Cotta with Wild Strawberries

This delicate, floral panna cotta captures the essence of midsummer in a spoonful. Light, creamy, and scented with the gentle aromas of Meadowsweet and Linden flowers, it’s topped with the bright sweetness of Wild Strawberries.

Ingredients:
400ml double cream (or oat cream alternative)
100ml whole milk (or plant-based milk)
2 tbsp wildflower honey (or to taste)
2 tbsp dried Meadowsweet flowers (or a loose handful of fresh)
1 tbsp dried Linden flowers (or a handful of fresh)
1½ tsp powdered gelatine or 1 sachet of vegetarian gel (adjust to pack instructions)
A small handful of Wild Strawberries, washed and hulled
Optional: grated lemon zest or rose petals for garnish

Method:
In a small saucepan, gently heat the cream and milk over low heat. Just before it reaches a simmer, remove from the heat and stir in the Meadowsweet and Linden flowers. Cover and steep for 20–30 minutes. Strain through muslin or a fine sieve, pressing gently to extract all the flavour. Return the infused cream to the pan.
Stir in the honey while the mixture is still warm. Bloom the gelatine in cold water (or follow your vegetarian gel instructions), then stir into the warm cream until fully dissolved. Add lemon zest here if using.
Pour the mixture into small glasses or ramekins. Allow to cool slightly, then refrigerate for at least 4 hours or until fully set.
To serve, top with wild strawberries just before serving and garnish with linden flowers or a drizzle of wild berry syrup if desired.