3 cups heavy cream
1/2 cup sugar
1 tablespoons dried culinary lavender buds
wide strips of zest from 2 organic lemons
1 packet (1.5 teaspoons) powdered unflavored gelatin
2 1/2 tablespoons cold water
1 1/2 cups Greek yoghurt (2%)
1 cup blueberries
rosemary honey to drizzle
lavender syrup to drizzle
Place cream, sugar, lavender buds, and lemon zest in a medium sauce pan and bring slowly to a simmer. Remove from heat and let steep 10 minutes.
Toward the end of the steeping time, place cold water in a small bowl and sprinkle with the gelatin. Let sit 5 minutes.
Bring the cream mixture to a simmer once more, add the softened gelatin and stir until it has melted into the cream. Remove from heat and let cool 5 minutes.
Place yoghurt in a large mixing bowl and whisk to loosen. When cream has cooled somewhat, strain this mixture into the yoghurt and whisk well to blend.
If you want to unmold them, rinse 8 round-bottomed tea cups and divide mixture among them. Cover and refrigerate for at least 4 hours, preferably 8 hours. (Can be made 2 days in advance.) To unmold, dip cups in very hot water for 10 seconds and then turn over onto a plate. You will have to shake it a bit to release the panna cotta.
If not unmolding them, divide mixture among 8 ramekins or small serving cups, cover, and place in the refrigerator for at least 4 hours, preferably 8 hours. (Can be made 2 days on advance.)
To serve, top each panna cotta with blueberries and then drizzle with 1/2 teaspoon rosemary honey and 1/2 teaspoon lavender syrup.
Lavender syrup can be purchased in specialty stores and online at Amazon.
Culinary lavender buds can be purchased Windy Hills Lavender.
Rosemary honey can be purchased Chefshop.com.
|Berries arranged at the Lourmarin market|