Lavender Panna Cotta is an elegant dessert to make and serve. It is a simple and easy recipe that takes only a few ingredients. Make ahead of time and plate it just before serving. It is a lovely dessert to make for anyone with gluten intolerance.
Diet Gluten Free
Keyword Easy Dessert, Lavender Panna Cotta
Cook Time 5minutes
Resting time 8hours
Heavy Bottomed pan
Ramekins / Molds
1TspCulinary Lavender buds
1Pkt Unflavored gelatin7g or about 2 ½ tsp
12OzRaspberriesFrozen / Fresh
Mix the heavy cream, milk, sugar, and lavender buds in a heavy saucepan. Heat over medium heat stirring often until hot - steam begins to leave the surface. Do not let it boil as high heat will curdle the cream.
Take off the heat and let it steep for 10 minutes.
Place 3 Tbsp water in a bowl and sprinkle the gelatin on top. Try not to clump the gelatin. In a few minutes, the gelatin will absorb the water and become translucent.
Strain the sweetened cream to remove the lavender buds. If it has cooled to room temperature heat until it is hot to touch (do not boil).
Microwave gelatin for 10 seconds (or place over any heat source) to just liquify it. Add to the hot milk stirring continuously to avoid forming clumps. Whisk until all the gelatin is dissolved. Transfer to containers. Cover and refrigerate for 8 hours.
When ready to serve dip the containers in hot water to release the panna cotta from the sides and invert into a serving platter.
Serve with raspberry sauce (or any sauce of your choice).
Mix all ingredients for the sauce in a pan and heat till the sugar is melted and the raspberries are soft. Mash with the back of a spoon and let it simmer for 2 minutes over low heat
Place in a blender and blend till smooth (Optional). Pass the mix through a strainer and press through to separate all the seeds. Cool before serving.
Do not boil cream or gelatin
Keep stirring gently while boiling the milk and adding gelatin
For detailed instructions go to https://oventales.com/lavender-panna-cotta/ .