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.
Prep: 15 minutes plus 10 hours to set
Cook: 30 minutes
3 gelatin leaves
350ml full cream milk
350ml double cream
7 lavender flowers
150g caster sugar
400g strawberries, hulled and sliced in half
Panna Cotta: Place the gelatin leaves in cold water to
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
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.