Lavender And Mint Pannacotta Recipes

LAVENDER MINT TEA

Steps:

• Place lavender petals and mint leaves into a saucepan, pour water over lavender and mint, and bring to a boil. Turn heat to low and simmer tea until flavor is your desired strength, 15 to 20 minutes. Strain out mint and lavender petals and serve tea hot. If you prefer, let strained tea cool serve over ice.

LAVENDER PANNA COTTA

Steps:

• 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.

LEMON-MINT PANNA COTTA

Steps:

• Place heavy cream, 3/4 cup of the half-and-half, and mint in a medium sauce pan.
• With a vegetable peeler or thin knife, remove lemon peel (avoiding the pith); add to cream.
• Cook over medium heat 3-4 minutesor until small bubbles form around the edge of the pan, stirring occasionally. Do not boil.
• Cover, remove from heat. Let stand 20 minutes.
• Lightly spray four 6oz. custard cups/ramekins; place on baking sheet.
• Place remaining 1/4 cup half-and-half into a heatproof bowl.
• Stir in gelatin; let stand 2-3 minutes or until softened.
• Place bowl in a small skillet of simmering water; stir until gelatin is dissolved.
• Strain cream into a medium bowl; discard mint and lemon peel.
• Return mixture to saucepan.
• Stir in 1/3 cup sugar.
• Cook over medium heat for 1-2 minutes until the sugar dissolves; stirring constantly. Do not let boil.
• Remove from heat.
• Stir in gelatin mixture.
• Pour mixture into same medium powl; place over a large bowl of iced water. Cool, stirring constatnly, 6-8 minutes or until slightly thickened.
• Pour into ramekins.
• Cover and refrigerate 2 hours or overnight.
• To serve: Run a thin blade around the edges to loosen panna cotta from the cup/ramekin; invert onto a serving plate. Garnish with sugared mint leaves.