We’re entering into my favourite time of year in Ireland. To me, autumn means cosy jumpers, my favourite hiking boots, beautiful surroundings and taking the kids out for foraging adventures around the farm.

I’m still learning about the many types of edible, wild foods available to us in Ireland, but luckily I don’t have to go far to study – our hedgerows are chock full of many types of wild edibles, from the familiar blackberries to rosehips, elderberries and sloes (I love making sloe gin for Christmas tipples!).

These wilds foods can be infused into vinegars or alcohol, they can be boiled with sugar into syrups or they can be dried and preserved in other ways, for later use. When I don’t have time to do this myself, I purchase foraged foods from a few different producers. In the case of these delicious panna cotta tartlets, I use Wild Irish Foragers Wild Dandelion Preserve, which is otherwise known as “poor man’s honey”. It’s sweet, herbal and a little bit floral in flavour – it works really well in a panna cotta. You can infuse the panna cotta with any wild, sweet flavours, though – rosehip syrup, for example, would work really well. I used blueberries for the accompanying compote, but as we get further into blackberry season that will be the compote of choice!

Recipe

Wild panna cotta tartlets with berry compote

Serves four

For the pâte sablée:

120g softened butter

75g icing sugar

1 egg yolk

160g plain flour

1/2 tsp sea salt

For the panna cotta:

500ml cream

2 heaping tbsp Wild Irish Foragers Dandelion Preserve, or a similar foraged flavouring

1/2 packet powdered gelatin (approx 1 tsp)

Pinch of fine sea salt

For the berry compote:

250g fresh or frozen berries

60g granulated sugar

1 tsp vanilla

Zest of one lemon

1 heaping tbsp cornstarch mixed with 125ml water

  • 1 Make the pâte sablée: in a bowl or stand mixer, mix the egg yolk, butter and icing sugar until well combined. Add the flour and salt. Mix until it comes together, like a cookie dough. If it’s dry and crumbly, add 1-2 tbsp of milk. Shape the dough into a disc, wrap and chill for 30 minutes.
  • 2 Preheat the oven to 190°C. Roll out the pastry to about 1/4 inch thickness and fit into four small tartlet pans. Don’t worry about tears; use extra dough to patch any holes. Do not poke holes in the bottom as you do with some tart shells; the panna cotta will leak through later!
  • 3 Line the tartlet pans with parchment paper and fill with pie weights (or dried beans). Bake until the top are golden brown and the bottoms are cooked through (the bottoms will still look pale), about 15-20 minutes. Don’t worry if the bottom of the tartlets seem too soft; they will firm up as they cool.
  • 4 When the tart shells are cool, carefully remove them from the pans and place them on a tray.
  • 5 Make the panna cotta: in a small saucepan, combine the cream, salt and Dandelion preserve. Slowly heat the cream mixture until it’s hot, steamy and the dandelion preserve has dissolved. You do not want to bring it to a boil, but just before it starts to boil.
  • 6Remove the cream mixture from the heat and sprinkle the gelatin over top. Gently whisk the mixture until the gelatin is dissolved completely (this might take a minute or two).
  • 7 Pour the mixture into the tart shells (don’t try to move the tart shells off or around the tray at this point) and put the tray into the fridge to set.
  • 8 Make the compote: in a saucepan, combine the berries, sugar, lemon zest and vanilla. If you’re using fresh berries, add a splash of water to the pot. Bring to a boil, then add the cornstarch/water mixture. Stir until thickened, remove from the heat and set aside to cool.
  • 9 When the panna cotta has set in the tart shells, top it with the cooled berry compote. Garnish with mint, lemon balm, basil or lemon verbena. Serve immediately or keep them in the fridge to be served the same day.