Lavender panna cotta

Name: Lavender panna cotta
Ingredients: 10 g gelatin; 50 ml cold water; 200 ml milk; 100 g white chocolate; 25 g sugar (optional); 4 sprigs of lavender (flowers only); 200 ml whipping cream

Dessert - Lavender panna cotta by Elodia K. - Recipia

Lavender panna cotta is an Italian dessert that sets as it chills, made with milk, cream and white chocolate, with the flowers left in the mixture. The texture stays smooth, and the floral scent is subtle; you can serve it with blackcurrant syrup, fresh fruit or fruit from compote. I prefer to leave the flowers whole so I can see them through the glass. Preparation: 10 minutes. Cooking: 6 minutes. Resting: 2 hours and 10 minutes. Total time: 2 hours and 26 minutes. Servings: 4. About 375 kcal and 6 g protein per serving.

Ingredients

10 g gelatin
50 ml cold water
200 ml milk
100 g white chocolate
25 g sugar (optional)
4 sprigs of lavender (flowers only)
200 ml whipping cream

Preparation

1. Put the gelatin in 50 ml cold water and leave it to bloom for 10 minutes. 2. In a saucepan, heat the milk with the white chocolate broken into pieces and the sugar over low heat for 5 minutes, until the chocolate melts. The milk should not boil. 3. Take the saucepan off the heat, add the bloomed gelatin and stir for 1 minute, until it dissolves completely. Add the lavender flowers and leave them to steep for 10 minutes. 4. Beat the cream for 1 minute, just until it gets a little frothy. Pour the warm milk over it and stir until the mixture is smooth. 5. Divide the mixture between molds or glasses and refrigerate for at least 2 hours, until set.

Notes

Dried flowers are more concentrated than fresh ones; for this amount, start with 1/2 teaspoon. Choose white chocolate made with cocoa butter, which melts more evenly than confectionery coating. Serve the dessert with blackcurrant syrup or fruit from compote. Covered and refrigerated, it keeps for up to 3 days. You can replace the white chocolate with 100 g milk chocolate; the milk, cream and chocolate contain dairy.