An Aussie native herb with a subtle sweet liquorice flavour which can be used wherever you require mild aniseed flavour and is an excellent tea infusion.
Recipe: Aniseed Myrtle Panacotta with Lime syrup
Ingredients:
3 cups cream
1 cup milk
2/3 cup sugar
2 or 3 leave of Aniseed Myrtle
1 teaspoon vanilla
1 tablespoon gelatine(dissolved in 50ml of hot water)
Lime syrup:
6 finger limes
1 cup water
½ cup sugar
Method:
- In a saucepan on a low, heat the cream, milk and sugar
- mix the cinnamon stick and vanilla with the cream, milk and sugar
- add the gelatine
- Pour the mixture in darioles mould and refrigerate over night
- make the syrup by simmering the finger limes, water and sugar for 5 to 8 minutes
Comments: Served on plate with (optional) lily pillie and rosella compote, drizzle with the lime syrup
Traditional use
Traditionally used for weight loss, lactation and stomach complaints.
