Aromatic Lavender-Infused Panna Cotta

Allergens

Milk

Ingredients

• 2 cups heavy cream
• 1/2 cup sugar
• 2 tbsp dried lavender buds
• 1 1/2 tsp unflavored gelatin powder
• 1/4 cup cold water
• 1/2 tsp vanilla extract

Instructions

1. In a small bowl, combine the gelatin and cold water, stirring until the gelatin is fully dissolved. Set aside.
2. In a saucepan over low heat, gently warm the cream and sugar together, stirring occasionally to prevent scorching.
3. Add the lavender buds and vanilla extract, continuing to heat until the mixture steams but does not boil. Remove from heat and let it steep for 15 minutes, allowing the flavors to meld.
4. Strain the cream mixture through a fine mesh sieve into a clean saucepan, discarding the lavender buds.
5. Reheat the strained cream mixture over low heat, stirring in the dissolved gelatin until fully incorporated. Pour into individual ramekins or molds and chill for at least 4 hours or overnight.
6. To serve, run a knife around the edges of each panna cotta and unmold onto plates. Drizzle with a honey lavender syrup (recipe below) and garnish with fresh lavender sprigs and a dusting of powdered sugar.

Chef’s Insight

The lavender-infused cream adds a unique and calming touch to this classic Italian dessert.

Notes

This recipe is suitable for those on a vegetarian diet.