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.
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.
- Whipping cream 33%: 500 ml
- Dried lavender flowers: 1 tablespoon
3
Strain the cream. If it has thickened, heat it up beforehand, discard the lavender.
- Whipping cream 33%: 500 ml
- Dried lavender flowers: 1 tablespoon
4
Pour gelatin with cold water and let it sit for 5 minutes.
- Leaf (sheet) gelatine: 5 g
5
Add sugar, vanilla to the saucepan and pour in the cream.
- Sugar: 90 g
- Vanilla bean paste: 1 teaspoon
- Whipping 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.
- Leaf (sheet) gelatine: 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.
- Vegetable oil: to taste
11
Serve decorated with a sprig of lavender.
- Lavender flowers: to taste