Well we got fancy with it the other night. I made Panna Cotta for dessert after seeing it on a cooking show. I thought it would be hard to make, but if you’ve ever made jello, you can make panna cotta. I made a Lavender Panna Cotta with a blueberry compote on top and I LOVED it (Tai, I later found out, hates lavender….I don’t understand how that’s even possible).
It’s delicious. Tai is crazy. I’m making it again.
Lavender Panna Cotta
- 1 Envelope Unflavored Gelatin
- 2 Tbsp Cold Water
- 2 Cups Heavy Cream
- 1 Cup Milk
- 1/3 Cup Sugar
- 1 Tbsp Lavender
- 1 Cup Blueberries
- 1/4 Cup Honey
- Mix together gelatin and cold water in a small mixing bowl and set aside. Mixture will begin to gel and have a chunky appearance after a few minutes.
- In a small saucepan bring heavy cream, milk , lavender and sugar to a boil, stirring continuously. Add in gelatin mixture and boil for one minute, then remove from heat.
- Strain out lavender (I didn't do this and it tasted fine, but it completely ruined the texture by leaving the lavender in) and divide between 4 ramekins. Cover and chill in the fridge for 4-6 hours or until completely set.
- In a small saucepan combine blueberries and honey and bring to a boil. Cook until the sauce thickens, about 5 minutes, and remove from heat.
- Remove panna cotta from ramekins by running a knife along the edge of the dish and turning upside down on a plate. Top with blueberry compote, and enjoy!