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Lavender and Honey Panna Cotta with Strawberry Compote
Panna Cotta's need to be prepared a day in advance, the gelatine should set so the panna cotta is smooth and creamy.
Wine Recommendation: Champagne is a good match with the Panna Cotta but an upmarket Sparkling wine would do just as well. See The Mixed Case for details.
Portions: 4 Portions
Preparation: 15 minutes plus 10 hours to set
Cooking: 30 minutes
Ingredients
Panna Cotta
- 3 gelatin leaves
- 350ml full cream milk
- 350ml double cream
- 7 lavender flowers
- 100g honey
Strawberry Compote
- 150g caster sugar
- 150ml water
- 400g strawberries, hulled and sliced in half
Method
- Panna Cotta: Place the gelatin leaves in cold water to soften.
- Place the milk, cream and lavender in a saucepan. Carefully bring to the boil. Remove from the heat and stir in the honey and gelatine until dissolved. Remove the lavender and discard.
- Pour the mixture into 4 ramekins or dariole moulds. Cover with cling film and refrigerate for at least 10 hours.
- Strawberry Compote: Place the sugar and water in a saucepan. Place over a moderate heat and simmer until the sugar has dissolved. Add the strawberries and remove from the heat. Allow to cool, cover and refrigerate until ready to serve.
- To Serve: Remove the panna cottas from the refrigerator and dip the moulds in boiling water, run a knife around the mould and turn out onto serving bowls or plates. Place the strawberry compote around the panna cotta. Serve.
