Whispers of Spring: Lavender Honey Panna Cotta with Raspberry Coulis

Allergens

Dairy (Milk, Cream)

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup honey
• 2 teaspoons dried lavender flowers, crushed
• 1 tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice

Instructions

1. In a medium saucepan, combine the cream, milk, and honey over medium heat. Stir in the crushed lavender flowers, and heat until steam rises from the surface but do not boil. Remove from heat and let steep for 30 minutes.
2. In a small bowl, sprinkle gelatin evenly over cold water, and allow it to soften for 5 minutes. Then, whisk the softened gelatin into the warm lavender infused cream mixture until completely dissolved. Stir in vanilla extract.
3. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove the lavender flowers. Pour the mixture into individual serving dishes and refrigerate for at least 4 hours, or until fully set.
4. In a separate saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook until the berries break down and the mixture becomes syrupy, about 10 minutes. Strain the mixture through a fine mesh sieve to create the coulis, pressing on the solids to extract as much flavor as possible.
5. Allow the panna cotta and coulis to chill completely before serving.

Chef’s Insight

Allow the panna cotta to come to room temperature for a few minutes before unmolding, which makes it easier to remove from the mold without breaking.

Notes

The panna cotta can be prepared a day in advance for easier assembly.