Lavender Panna Cottas

Having said that I haven't been quite successful in my bakes lately, I haven't actually stopped baking...well, at least I'm still making some desserts. Maybe, I should let my oven and myself be separated for a while. Perhaps, I should just do some boiling or heating up of chocolates or milk or stuff? Maybe ice-cream? Sorbet? Panna Cottas?


As I was out for my workshop today, I made my panna cottas the day before. As my previous experience with lavender was pretty good, I decided to make Lavender Panna Cottas. I used the recipe from Tartelette and omitted the apricot. Instead, I placed a small slice of avocado on it and squeeze some chocolate syrup to lighten the taste a little. Indeed, the lavender panna cotta was really good. I've got very good comments on them! I'm just glad it was another good decision made at the last minute!


Recipe for Lavender Panna Cottas, extracted from Tartelette.
Makes 8 mini cups.

Ingredients:
1 cup Milk
1 cup Heavy cream
1/2 cup Sugar
2 Tbsp Lavender buds
3 sheets Gelatin leaves bloomed in 2 tbsp water

Method:
1. Combine all the ingredients, except the gelatin, in a saucepan over medium high heat and bring to a boil.

2. Remove from the heat and let the cream to steep for 20 minutes.

3. Meanwhile, heat the gelatin in the microwave until the gelatin dissolves completely.

4. Pass the cream mixture through a sieve and stir the gelatin into the cream mixture.

5. Scoop the cream into the cups or ramekins and let them set in the fridge for at least 3 hours, or overnight.

6. Before serving, decorate with anything you like.... Even without decorating, the panna cottas are good on its own!

Side track a bit. My colleague taught me a way to eat the avocados. To blend them with milk and ice, then add chocolate syrup to it. This was how I had them earlier. I can only say, it can be addictive! So, be warned!