Lavender in the kitchen is a herb that may not be you first pick when working with herbs in the kitchen but lavender brings a beautiful flavour to some dishes. Both fresh and dried lavender can be used in the kitchen so this herb is one to use the whole year round. Lavender is very fragrant so when you are using this for the first time I would advise to maybe first drink a cup of lavender tea to test if this is a flavour you would like to use. I like lavender in desserts such as panna cotta and ice cream, but also an ordinary yoghurt will become more luxurious when using lavender.
Lavender is known for its relaxing characteristics so keep the lavender dessert for an evening dinner for a good night rest.
In the kitchen, lavender can easily be combined with lemon, honey and thyme. Go for a lemon cake with lavender a healthy yogurt with lavender and honey or make a herbal rub of lavender and thyme for lamb.
Here you can find one of mine favourite recipes for a lavender infused panna cotta. The panna cotta is easy to make but it takes some waiting time. The cream and milk used in this recipe is infused with lavender and to get the best flavours, the lavender should be in the mixture of cream and milk for at least 12 hours. In this recipe I also replaced half of the sugar for some Stevia sweetener. By replacing half of the sugar for Stevia sweetener you reduce the calories but still got that sweet taste without it tasting of artificial sweetener.
This panna cotta has the perfect wobbly silky smooth texture. And without the lavender is this a perfect base recipe for every panna cotta.
The perfect wobbly Panna CottaPrint Recipe
- - 200 ml of cream
- - 150 ml of milk (half fat)
- - 40 gr of sugar
- - 1 teaspoon of vanilla essence
- - stevia powder, look on the instructions of your stevia sweetener it should replace 40 grams of normal sugar
- - 4 gr of gelatin leaves
- - 1 tablespoon of dried lavender leaves
Stirr in a small saucepan the milk, cream and dried lavender leaves
Let the cream mixture infuse overnight or at least for 12 hours
Put the saucepan on a low heat and add the sugar, stevia and vanilla essence while stirring
Fill a small bowl with cold water and let the gelatin leaves soak for 6 minutes
Heat the cream mixture almost to a boiling point and keep stirring so that all the sugar is resolved
Once the cream mixture is heated squeeze the gelatin leaves to drain excess water
Add the gelatin leaves one by one to the warm mixture and stirr till all leaves are resolved
Pass the panna cotta mixture through a fine sieve
Divide the mixture in to 4 small ramekins
Leave the panna cotta to set for 6 hours in the fridge
Serve the panna cotta with fresh summer fruit or a red fruit sauce