Rose Geranium Panna Cotta, Garden Rhubarb, Lemon Verbena Syrup

by Swan Recipes 1 May 16

Recipe of the Month

At The Swan edible flowers are an important element of the spring & summer larder, so our part in 'Thyme to Bloom' is a natural development of our May menus. This panna cotta recipe is a deliciously fragrant celebration of spring, we grow ‘Attar of Roses’, the very best of the rose-scented geraniums, with delicately crenated leaves and lavender coloured flowers perfect for culinary use; rose geranium has subtle soothing properties. Its delicate flavour is a beautiful compliment to the soft textures of panna cotta and paired with the citrus scent of lemon verbena and tart forced rhubarb this is set to become a favourite with our guests.  Head Chef Matt's recipe is easy to follow and guarantees success - remember you are aiming for that seductive wobble ...

At the end of May the iconic Chelsea Flower Show will open its gates and in celebration of this annual event and the bounty of edible & decorative flowers in our gardens at Thyme, there will be floral cocktails in The Baa, the Cookery School's Instinctive Cook Class will be all about flowers & we have a fun & fragrant Baking Class which will explore fabulously floral cakes. Why not join us?

Want to enjoy this dish at The Swan, call us on 01367 850205 or email to book. If you book online and are unable to find a suitable table, please call and we will do our best to accommodate you.

Download The Swan's Recipe - Rose Geranium Panna Cotta