Lavender And Mint Pannacotta Recipes

LAVENDER PANNA COTTA

Steps:

• Pour the cream into a medium saucepan. Add the lemon rind and lavender stalks. Scrape the seeds from the vanilla pods and add these to the saucepan along with the pods.
• Bring the cream to the boil over a medium heat. Reduce the heat and simmer the cream until it has reduced by one-third (about 10 minutes).
• Remove from the heat and set aside to infuse.
• Soak the gelatine in the milk until the sheets are soft and pliable, then remove them to a plate using a slotted spoon.
• Pour the milk into a medium saucepan and heat to a simmer. Whisk in the icing sugar and the set-aside gelatine.
• Add the milk mixture to the cream and combine. Pass through a sieve into a pouring jug. Pour the mixture evenly into 6 glass bowls or large dariole moulds (200ml-250ml/7fl oz-9fl oz each). Leave to set in the fridge overnight.
• When you're ready to serve, run a little hot water over the bottom of each bowl or mould and gently ease the pannacotta away from the sides.
• Turn on to plates and serve with a little fresh lavender and some redcurrants.

LAVENDER AND MINT PANNACOTTA

Steps:

• Stir the gelatin into the 1/8 cup of cold water in a small heat resistant dish and allow to sit for 15 minutes. Take the dish and place it into a saucepan with 1" of water and bring the water to a boil. Stir until the gelatin dissolves.
• In another saucepan heat cream and sugar together, stirring constantly, until sugar dissolves. Remove from heat and stir in gelatin, vanilla, lavender and peppermint extract. Pour into 4 small ramekins, tea cups, or any small dish. Refrigerate for at least 5 hours.