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

1. Panna Cotta: Place the gelatin leaves in cold water to soften.
2. 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.
3. Pour the mixture into 4 ramekins or dariole moulds. Cover with cling film and refrigerate for at least 10 hours.
4. 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.
5. 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.