Lavender Panna Cotta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/3 liters double cream
• 1 finely grated unwaxed lemon, rind of
• 20 g lavender, on the stalk
• 2 vanilla pod
• 200 ml whole milk
• 4 sheets of leaf gelatin
• 150 g icing sugar
• lavender, on the stalk

Recipe

• 1 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.
• 2 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).
• 3 remove from the heat and set aside to infuse.
• 4 soak the gelatine in the milk until the sheets are soft and pliable, then remove them to a plate using a slotted spoon.
• 5 pour the milk into a medium saucepan and heat to a simmer. whisk in the icing sugar and the set-aside gelatine.
• 6 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.
• 7 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.
• 8 turn on to plates and serve with a little fresh lavender and some redcurrants.