Lavender Panna Cotta

• Gluten free

• Produce

  • 1 tbsp Culinary lavender

• Baking & Spices

  • 1 Food coloring
  • 1 Pinch Salt
  • 1/4 cup Sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 1/4 cups Cream
  • 1 cup Greek yogurt

• Desserts

  • 1 tbsp Gelatin

• Liquids

  • 2 tsp Lavender water
  • 4 tbsp Water

Found on saltandlavender.com

Description

Ingredients

• 2 tablespoons water
• 1 tablespoon gelatin
• 1 1/4 cups cream (I used whipping cream)
• 1/4 cup sugar
• 1 cup Greek yogurt (I used 2% fat)
• Pinch of salt
• 2 teaspoons lavender water
• 1/2 teaspoon vanilla extract
• Food coloring (optional)
• 1 tablespoon culinary lavender
• 2 tablespoons water

Directions

• Prepare the lavender water by adding 2 tablespoons boiling water to the lavender. Let steep for 15 minutes and then use a fine sieve (or even a paper tea filer) to strain it. You should be left with 2 teaspoons of liquid. Set lavender water aside.
• Add gelatin and water to a small bowl to soften the powder. Set aside.
• Add cream and sugar to a small saucepan on medium heat. Heat until the cream starts to bubble around the edges (about 5 minutes, it shouldnt be boiling). Whisk until sugar dissolves.
• Remove from heat and whisk in the gelatin mixture until its dissolved.
• Whisk in the yogurt, salt, lavender water, vanilla, and optional food coloring (6 drops blue, 6 drops red).
• Pour into glasses or molds. Chill for at least 3 hours. If youre going to chill it overnight, cover each container.