Panna Cotta with Lavender

3 servings

20 minutes

The classic Italian dessert goes well with lavender. To make panna cotta truly lavender, you need to infuse the cream with the fragrant flowers overnight - this way they will give all their aroma to the future dessert.

Energy value per serving

• Calories: 672.8
• Proteins: 5.2g
• Fats: 55g
• Carbohydrates: 39.1g

Ingredients

• Cream 33%: 500 ml
• Dried lavender flowers: 1 tbsp
• Gelatin in plates: 5 g
• Sugar: 90 g
• Vanilla paste: 1 tsp
• Vegetable oil: to taste
• Lavender flowers: to taste

Cooking steps

1. Prepare the ingredients.

2. Pour the cream into a pot, add lavender, cover with a lid, and leave it in the fridge to infuse overnight.

   Required ingredients:

   • Cream 33%: 500 ml
   • Dried lavender flowers: 1 tablespoon

3. Strain the cream. If it has thickened, heat it up beforehand, discard the lavender.

   Required ingredients:

   • Cream 33%: 500 ml
   • Dried lavender flowers: 1 tablespoon

4. Pour gelatin with cold water and let it sit for 5 minutes.

   Required ingredients:

   • Gelatin in plates: 5 g

5. Add sugar, vanilla to the saucepan and pour in the cream.

   Required ingredients:

   • Sugar: 90 g
   • Vanilla paste: 1 teaspoon
   • Cream 33%: 500 ml

6. Bring the contents of the saucepan to a boil and remove from heat.

7. Squeeze the gelatin and put it in a saucepan.

   Required ingredients:

   • Gelatin in plates: 5 g

8. Stir until the gelatin dissolves.

9. Strain the cream through a sieve again.

10. Pour the contents of the saucepan into molds. If you plan to unmold the panna cotta, grease them with vegetable oil. Place in the refrigerator for 3-4 hours until fully set.

    Required ingredients:

    • Vegetable oil:  to taste

11. Serve decorated with a sprig of lavender.

    Required ingredients:

    • Lavender flowers:  to taste