Wednesday, March 27, 2013
Earl Grey-lavender panna cotta
Lavender is tricky--too much, and it tastes like soap to me. The Earl Grey in this balances it out nicely. The final product tastes floral, not soapy.
Note: I used 1 1/2 tablespoons of lavender instead of the 2 the recipe calls for.
2 cups heavy cream
1 cup half and half
1/3 cup sugar
2 tablespoons water
2 tablespoons dried lavender
2 tablespoons loose Earl Grey tea leaves (you can cut a tea bag open if you need to)
1 envelope of gelatin
Sprinkle the envelope of gelatin over the water in a small, shallow dish and set aside. Combine the cream, sugar and half/half in a small pot and bring to a boil. Once boiling, remove from heat and add in the lavender and tea leaves, allowing to steep for about 3 minutes and then strain. Mix in the gelatin. Divide into 6 ramekins, cool to room temperature, cover and chill overnight in the refrigerator.