Lavender Panna Cotta

At the University, I was trained in Pharmacognosy – the study of herbs and ever since I have been attracted to using herbs in my culinary endeavors. Lavender is good for relaxing, giving a clean feeling and for loyalty. This recipe is delicious and without a doubt you will surely have a loyal following, once you serve this silky custard. If you're a novice at combining herbs with sweets, this is a safe place to start. The understated lavender bouquet adds just a delicate floral suggestion, especially when paired with a rich milk chocolate.


Ingredients:
¼ cup - 60 ml Cold Water
1 Envelope powdered unflavored gelatin (about 21/4 tsp)
2 cups - 500 ml Heavy cream
2 Tsp + ¼ tsp – 31 ml Dried Lavender blossoms
5 Tsp – 75 ml Confectioner's sugar
8 oz – 240 g Milk chocolate, finely chopped

Garnish:
5 Tsp – 75 ml Whipped cream
5 Fresh Lavender sprigs

Fsa/
1.Clean and dry five 8 to 10 ounce wine glasses. Set aside.
2.Pour cold water into top bowl of small double boiler. Sprinkle gelatin uniformly over water. Let sit for 5-10 minutes until gelatin has completely absorbed water.
3.Meanwhile combine milk, cream and lavender blossoms in stainless steel saucepan. Place over medium heat, bring to scalding point and turn off heat. Allow lavender to steep in warm milk mixture for about 30 minutes.
4.Meanwhile, melt gelatin over low heat on top of double boiler. Turn off heat once gelatin has melted.
5.Using stainless steel fine mesh sieve, strain milk mixture into another stainless steel saucepan to remove lavender. Press any excess fluid from blossoms through sieve. Place saucepan over low heat.
6.Add chopped chocolate and confectioner' sugar. Stir constantly until chocolate is melted and mixture is completely smooth.
7.Remove pan from heat. Whisk in melted gelatin, making sure it is evenly distributed. Whisk in vanilla.
8.Strain mixture through fine mesh sieve into large measuring cup or container with pouring spout. Pour mixture into wine glasses and refrigerate until cool, about 1 hour. Cover with plastic and chill another 5 hours until completely set.
9.Garnish each dessert with dollop of whipped cream and sprig of fresh lavender. Serve immediately.

Servings: 5
Difficulty *
Preparation time: 50 min + time for cooling

- from Chocolatier magazine, February/March 2003