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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. The sharp taste of the rhubarb is complemented by the delicate flavour of the panna cotta.
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.
