Lavender-infused Coconut Panna Cotta with Chocolate Almond Crumble

Allergens

Dairy, Tree Nuts

Ingredients

• 1 1/2 cups full fat coconut milk
• 3 tbsp granulated sugar
• 2 tsp dried culinary lavender, crushed
• 1/2 tsp unflavored gelatin powder
• 2 tbsp cold water
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• Chocolate Almond Crumble:
• 1/3 cup almond flour
• 1/3 cup cocoa powder
• 3 tbsp granulated sugar
• 1/4 tsp salt
• 3 tbsp cold unsalted butter, cubed
• 1/2 tsp vanilla extract

Instructions

1. In a saucepan, combine coconut milk, sugar, and crushed lavender. Heat over medium low heat until sugar dissolves and mixture is warm but not boiling. Remove from heat and let steep for 30 minutes to infuse flavors.
2. In a small bowl, mix gelatin with cold water, allowing it to bloom.
3. Strain the infused coconut milk into a clean saucepan, discarding the lavender. Add bloomed gelatin and heat over low until gelatin dissolves completely.
4. Stir in heavy cream and vanilla extract. Pour mixture into 2 serving glasses and refrigerate for at least 4 hours or overnight to set.
5. For the crumble: In a food processor, pulse almond flour, cocoa powder, sugar, salt, and cubed butter until it resembles coarse meal. Add vanilla extract and process until mixture comes together. Transfer to a parchment lined baking sheet and bake at 350°F for 12 14 minutes or until golden brown. Let cool completely then break into small pieces.
6. Before serving, sprinkle chocolate almond crumble over each set panna cotta.

Chef’s Insight

The combination of lavender and chocolate may seem unusual, but it creates a symphony of flavors that will leave you craving more.

Notes

This recipe is best served chilled.