Lavender Panna Cotta Recipes

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LAVANDER PANNA COTTA WITH "PEACHES AND WINE" ALMOND-MAPLE-BACON FLORENTINE



Lavander Panna Cotta with

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

4 gelatin sheets
1 cup ice water
4 cups heavy cream
4 ounces sugar
1 vanilla bean, split and scraped
3 tablespoons toasted dry lavender
1 teaspoon vanilla extract
Pinch vanilla salt
Peaches and Wine, recipe follows
4 Almond Maple Bacon Florentines, recipe follows
2 cups red wine
1 cup port wine
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
1 cinnamon stick
6 star anise
3 ripe Georgia peaches, peeled and sliced
2 ounces all-purpose flour
2 ounces granulated sugar
2 ounces unsalted butter, room temperature
2 ounces maple syrup
2 ounces blanched sliced almonds
2 ounces crispy rendered bacon, finely crumbled

Steps:

  • Place gelatin sheets in ice water and allow to bloom, about 3 to 5 minutes. In a saucepot over medium heat, add cream, sugar, vanilla bean and seeds, lavender and vanilla extract and bring to a boil, whisking regularly. Whisk in gelatin to dissolve and season with vanilla salt. Strain through a chinois and pour into desired mold. Refrigerate for at least 45 minutes. Unmold and serve cold. Serve with Peaches and Wine and Florentine cookies.
  • Place all ingredients except peaches into a large saucepan. Bring to a boil. Turn down to a simmer. Reduce by 2/3 or until mixture becomes a syrup, 15 to 20 minutes. Remove from heat. Transfer into another container. Let cool. Add in sliced peaches.
  • Preheat oven to 350 degrees F.
  • Mix all ingredients together in an electric mixer fitted with paddle attachment. Form into small balls and bake on a silpat-fitted baking sheet for 3 to 5 minutes. Remove from oven. Let cool to warm. Remove from silpat and form into desired shape.

HONEY LAVENDER PANNA COTTA



HONEY LAVENDER PANNA COTTA image

Categories     Dessert     Quick & Easy     Wheat/Gluten-Free     Frozen Dessert

Yield 4 servings

Number Of Ingredients 7

/2 0.25-ounce package of powdered gelatin, about 1 1/2 teaspoons
2 tablespoons cold water
1 cup half and half or cream
1/4 cup wildflower honey
1 teaspoon dried lavender
1 cup milk
Strawberries or other berries, to serve

Steps:

  • In a small bowl sprinkle the gelatin over the 2 tablespoons of water and let soften for at least 5 minutes. Lightly oil 4 5-ounce ramekins with baking spray or flavorless oil. Set aside. In a small sauce pan heat the cream, honey, and dried lavender to a light simmer then turn off the heat. Whisk to incorporate all the honey evenly, then strain into a mixing bowl. Whisk in the gelatin. Whisk for at least a minute to make sure it is very evenly distributed and that no lumps remain. Whisk in the milk. Pour into the ramekins, and put in the fridge to set. The panna cotta will need at least 2 hours to set; we prefer to wait at least 4, especially if the puddings will be unmolded. To unmold lightly run a knife around the edge of the chilled pudding and invert onto a chilled plate. Garnish with sliced strawberries and serve.

LAVENDER PANNA COTTA



Lavender Panna Cotta image

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.

Provided by Nabiha

Categories     Gelatin

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 879.2, Fat 82.8, SaturatedFat 51.5, Cholesterol 306, Sodium 97.2, Carbohydrate 32.5, Sugar 26.4, Protein 5.6

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