Lavender Panna Cotta

Mmmmm.....just the name should set your taste buds into a frenzy. Aaron Craze's recipe from The Independent. Prep time does not include overnight setting time.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Pour the cream into a medium saucepan. Add the lemon rind and lavender stalks. Scrape the seeds from the vanilla pods and add these to the saucepan along with the pods.
  • Bring the cream to the boil over a medium heat. Reduce the heat and simmer the cream until it has reduced by one-third (about 10 minutes).
  • Remove from the heat and set aside to infuse.
  • Soak the gelatine in the milk until the sheets are soft and pliable, then remove them to a plate using a slotted spoon.
  • Pour the milk into a medium saucepan and heat to a simmer. Whisk in the icing sugar and the set-aside gelatine.
  • Add the milk mixture to the cream and combine. Pass through a sieve into a pouring jug. Pour the mixture evenly into 6 glass bowls or large dariole moulds (200ml-250ml/7fl oz-9fl oz each). Leave to set in the fridge overnight.
  • When you're ready to serve, run a little hot water over the bottom of each bowl or mould and gently ease the pannacotta away from the sides.
  • Turn on to plates and serve with a little fresh lavender and some redcurrants.
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@Nabiha
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@Nabiha
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"Mmmmm.....just the name should set your taste buds into a frenzy. Aaron Craze's recipe from The Independent. Prep time does not include overnight setting time."
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  1. Nabiha
    Mmmmm.....just the name should set your taste buds into a frenzy. Aaron Craze's recipe from The Independent. Prep time does not include overnight setting time.
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