Honey lavender Panna cotta
These days my lavender agnustifolia seedlings with beautiful intensely scented purple blue spikes are blooming. So what better occasion to prepare a beautiful flowery panna cotta scented with these flowers? Here is the recipe, fresh, intoxicating, which you can also do with a teaspoon of dried lavender flowers if you do not have fresh ones. Lavender angustifolia is also called English lavender and is the one with which the best essential oil is produced. The other names by which it is known are: true lavender, narrow-leaved lavender and sea bass.
Lavender panna cotta is a very simple dessert, enriched with fresh lavender flowers that make it fragrant but at the same time delicate and tasty. Lavender has very small edible sheets and for this reason it can be used in many sweet and savory preparations. This dessert can be prepared well in advance and you can serve it at the right time after an important lunch or dinner.
Chamomile, a medicinal plant with precious sedative and calming properties, becomes a precious ingredient that enriches a fresh and aromatic dessert. The fullness of coconut milk and vegetable cream meet the delicacy of chamomile that with its gentle character infuses unique notes to panna cotta. A versatile dessert, suitable for the most diverse occasions.
Ingredients
fresh cream 400 grefined sugar 70 gLavender flower 1 tablespoonunflavored gelatine leaves (or 6g gelatine powder) 4 unitshoney to taste
Method of preparation
Heat the cream and sugar in a medium saucepan and cook for about 5 minutes or until boiling (keep the heat over medium-low heat).Turn off the heat, add the lavender and wait 10 minutes to infuse. Save some for decoration. While the cream boils, moisturize the gelatin powder as described on the package. When the gelatin hydration process is finished, add them with the cream and turn off the oven. Mix well until all the gelatin has dissolved. Strain the cream.Fill the molds, cover with plastic wrap and leave in the fridge for at least 2 hours. At the time of serving, add honey threads to make a syrup, but without overdoing it. Decorate with lavender flower.
These days my lavender agnustifolia seedlings with beautiful intensely scented purple blue spikes are blooming. So what better occasion to prepare a beautiful flowery panna cotta scented with these flowers? Here is the recipe, fresh, intoxicating, which you can also do with a teaspoon of dried lavender flowers if you do not have fresh ones. Lavender angustifolia is also called English lavender and is the one with which the best essential oil is produced. The other names by which it is known are: true lavender, narrow-leaved lavender and sea bass.
Lavender panna cotta is a very simple dessert, enriched with fresh lavender flowers that make it fragrant but at the same time delicate and tasty. Lavender has very small edible sheets and for this reason it can be used in many sweet and savory preparations. This dessert can be prepared well in advance and you can serve it at the right time after an important lunch or dinner.
Chamomile, a medicinal plant with precious sedative and calming properties, becomes a precious ingredient that enriches a fresh and aromatic dessert. The fullness of coconut milk and vegetable cream meet the delicacy of chamomile that with its gentle character infuses unique notes to panna cotta. A versatile dessert, suitable for the most diverse occasions.
Ingredients
fresh cream 400 g
refined sugar 70 g
Lavender flower 1 tablespoon
unflavored gelatine leaves (or 6g gelatine powder) 4 units
honey to taste
Method of preparation
Heat the cream and sugar in a medium saucepan and cook for about 5 minutes or until boiling (keep the heat over medium-low heat).
Turn off the heat, add the lavender and wait 10 minutes to infuse. Save some for decoration. While the cream boils, moisturize the gelatin powder as described on the package. When the gelatin hydration process is finished, add them with the cream and turn off the oven. Mix well until all the gelatin has dissolved. Strain the cream.
Fill the molds, cover with plastic wrap and leave in the fridge for at least 2 hours. At the time of serving, add honey threads to make a syrup, but without overdoing it. Decorate with lavender flower.
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