Lavender Panna Cotta
This is it! Last post before leaving for France! I will definitely try my best to post some of the amazing goodies that we will enjoying over there! Stay Tuned!
Last week as I was clearing some weeds in the garden, I rubbed myself against the flowering lavender plant and it smelled so good and refreshing! I carried on that smell all day, so when in the kitchen, I couldn’t help but wonder how could I use the amazing flavor of lavender in cooking… I have heard of lavender desserts and even in savory dishes, but never tried it.
After drying in bouquet of lavender for about a week, I decided to give it a try in a Panna cotta. Creamy dishes usually works well with balancing strong flavors, so it seemed like a perfect way to try it out.
While infusing the flowers in the cream, you can control if gets too strong, add more cream, if not strong enough, steep it overnight or blend some the flowers in the cream with a hand blender (thats what I did, since after a whole night of steeping, I could not really find the flavor strong enough). So I definitely recommend to get it started the night before. After you achieved the right amount of flavor, making Panna cotta is a piece of cake! Delicious with a lot of different flavor, you can try almond, pistachio, coconut… By just adding natural extract to the cream instead of the flowers. Panna cotta is best enjoyed with a side of berries, cooked and cooled, or pretty much any fruit coulis.
Bon appétit !!!!
Ingredients (serves 6)
For the Panna Cotta
- 1 envelope unflavored gelatin (about 1 tablespoon)
- 1 can (12 oz) evaporated milk (2%)
- 12 oz heavy cream
- 1/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 4 stems of dried lavender with flowers
For the berries sauce
- 1 cup of cherries
- 1 cup of raspberries
- 1 cup of blueberries
- 2 tablespoons of vanilla sugar
- In a thick bottom saucepan, bring cream and evaporated milk just to a boil over moderately high heat, stirring. Remove pan from heat and stir in lavender stems and vanilla. Let steep, overnight if possible, for a more intense flavour.
- Bring back to a light boil and add sugar and gelatin. Stir until dissolved. Remove lavender stems and use a hand mixer to get rid of gelatin clumps. If you want a stronger lavender taste, remove some lavender flowers from one stem and blend it in the cream with the hand mixer.
- Divide cream mixture among 6 ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or until firm.
- Cook the fruits together with the sugar until just soften. Chill in the fridge until serving.
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Serve with a spoonful of berries around.
For the easy to print, share and email recipe, visit my Recipage!