LAVENDER PANNA COTTA or PANNA COTTA DI LAVANDA

Lavender panna cotta

The lavender season is almost over here but I have managed to make something that I have been thinking about for quite a while now: Lavender Panna Cotta. My love for panna cotta has come late in my life, I think it is because I have a natural inclination towards strong flavours and the appreciation for more subtle ones is something I have found in later years. Not that I am that old now but I am older than when I was younger. And when I was younger I don’t think I had the time nor the will to stop and reflect upon nuances of taste. But that is just as well, now I have an ocean of subtle flavours to discover and rediscover instead.

Lavender panna cotta

Lavender is a bit tricky to cook with as it is very important to get the right balance, too little and it gets lost, too much and it gets soapy but I feel that I got the right balance here. I also mix panna with milk to make it a bit lighter.

Lavender panna cotta

LAVENDER PANNA COTTA or PANNA COTTA DI LAVANDA
4 portions

300 ml/ 1,25 cup fresh cream
3 tblsp sugar
5-6 spikes of lavender flowers
15 g/0,5 oz gelatin
200 ml/ 0,85 cup milk

– Put cream, sugar and lavender in a small pan and bring to the boil. Then leave for 30 minutes.
– Meanwhile you prepare the gelatine the way that is prescribed on the package (leaves soak in water, powder is mixed with the right amount of water).
– Heat up the cream again, add the gelatin and mix well.
– Pour the liquid through a sieve in order to take out the lavender before adding the milk. Stir well.
– Pour into the cups, glasses or ramekins you are using and put these in the fridge for about 4 hours before serving.

Lavender panna cotta

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