Hierba Santa Gelée | Sassafras Panna Cotta

Why These Flavors Work

Hierba santa is not a very common ingredient. Some growers sell it under a different name: root beer leaf, because there are some flavor notes of root beer in there. Sassafras is one of the ingredients used to make root beer, and therefore these two flavors are well aligned without being identical.



Serving Instructions

  1. Place 30 Plexiglas tubes measuring 2.5 cm/1 in wide by 5 cm/2 in long on a very flat sheet pan lined with a sheet of acetate. Deep-freeze this setup.
  2. Using a sauce gun, portion 5 g/.17 oz of the room-temperature gelée into each tube. It is crucial that they be frozen and the liquid tempered so that it sets on contact and does not spill out of the tubes.
  3. Once the gelée is set, keep it refrigerated. and make the sassafras panna cotta.
  4. Portion the room-temperature panna cotta into the tubes using a funnel gun, to within 3 mm/ .1 in from the top of the tube. Let it set in the refrigerator.
  5. Once set, portion the remaining gelée on top of the panna cotta to fill the tube to the top. Let this set as well.
  6. Reserve in the refrigerator until needed. Temper this dessert for at least 30 minutes before serving.