Lavender can be used in a baking too and when it is its season I love to add it into some recipe. I recently bought cups, so panna cotta was a clear choice. And since I had some black currants left in my garden, Lavender Black Currant Panna Cotta was made. I added yogurt to a base recipe so this version is light, only with a slight lavender taste. No artificial bold taste, resembling to some detergents. I made a jelly from smashed black currants, which fits not only colorfully, but also with its taste to this panna cotta. Moreover, you can easily serve it out from cups since, I think, it will definitely hold its shape. And for those who wouldn´t use lavender in their kitchen, you should try it, maybe you will be surprised how light, untraditional and tasty this panna cotta is.
- Lavender panna cotta:
- 1 tbsp dried lavender flowers
- 30 ml water
- 300 ml whipping cream
- 75 g crystal sugar
- 1 tsp vanilla extract
- 160 g plain yogurt
- 4 tbsp water
- 15 g gelatin powder
- Read and blue food coloring
- Black currant jelly:
- 300 g fresh black currants
- 6 tbsp icing sugar (+/- according to the taste)
- 10 g gelatin powder
- 3 tbsp water
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Lavender panna cotta:
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Boil water and pour it over lavender flowers. Let them brew for 20 minutes. After this time, discard lavender and strain them with a sieve in order to get liquid. This lavender liquid will be used later.
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Add whipping cream and sugar to a saucepan on medium heat. Heat it until it starts to simmer.
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When it starts to simmer, set it aside and add vanilla extract, plain yogurt and lavender liquid.
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Prepare gelatin according to directions – mix gelatin powder with 4 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
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Add blue and red food coloring in panna cotta in order to get a purple color.
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Pour panna cotta into cups and let it cool to a room temperature. Then move them to a refrigerator and let them there for about 1 hour.
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Black currant jelly:
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Smash/mix black currants to purée.
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Incorporate icing sugar.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down, then incorporate a few tablespoons of mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour jelly over lavender panna cotta and let it cool to a room temperature again.
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Then, move cups to a refrigerator and leave them there for about 2 or 3 hours.
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