Panacotta with Wild Lavender “Mauve”

What you need

– 150gr full fresh milk
– 350gr cream 35% fat
– 6gr gelatines
– 65gr crystalline sugar
– 1 vanilla twig
– 5-6 wild lavender flowers “Mauve”
– 2 teaspoons of flower honey

How to prepare it

For our aromatic wild lavender panacotta we will initially put the gelatines in cold water to get soft.

Then we put a pot on low heat with the milk, sugar, vanilla twig (after we rip with a knife and get the seeds out as well) and 100 ml of the cream.

Then we add the wild lavender flowers and cover the pot with a membrane.

When it begins to boil we remove the pot from the fire and leave it for 5 ‘at room temperature to bring out all the fragrances of lavender and vanilla.

Then we will add the gelatines too (after we rub them well with our hands) and we will mix for a while with a blender.

Finally we put the rest of the cream and mix well. We will remove the vanilla twig and the wild lavender flowers.

We are now ready to fill small bowls with the mixture and put them in the refrigerator for 4 hours to cool well.

When we serve the panacottas, we will pour some honey on top and trim some wild lavender as well.

Enjoy!