Not for the faint hearted. Strong lilac & tea flavours with the seasonal spring lilac flower.

A light and floral panna cotta recipe using foraged spring lilac flowers and coconut spiced rum. Lilac flowers work really well in cream based recipes, so it seemed natural to make an Italian inspired ‘cooked cream’. We’ve paired ours with some pine pollen shortbread, but a plain shortbread would be just fine.