Summer
Lavender Panna Cotta with Peaches, Berries, Basil and a Hint of Mint
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5 Reviews
TaoistCowgirl
July 2, 2013
This looks completely gorgeous and delicious! What kind of lavender is best? I have French and English lavender in my garden and I'm not sure which one I should use. Also, can you make the extract or do you have to buy it?
Vivian H.
July 2, 2013
TaoistCowgirl,
Thank you for your notice and your questions, both of which sent me to the internet for some info for you. I used English lavender, which as it turns out is the choice most often used for flavoring oils, butters an sugar. With that said, I just used the crushed flowers for garnish and can't say how much actual flavor they may have added to the recipe. For the cream I used a pure lavender extract, by the brand name Star Kay White, purchased in a gourmet market (Papa Joe's in Detroit suburb, Birmingham, MI.) With that said, there's a little "measure to taste" in this, which I should add to the instruction - once the contest ends. Another matter of taste and flavor : I would also recommend using the minced basil and mint leaves as garnish or last-minute finish over the compote-like peach-berry topping, rather than heat them with the fruit. I assembled the dessert -- for the photo -- and must admit that on day two in the fridge the herbs didn't hold up. For company and presentation to guests -- the panna cotta is best made a half-day ahead, and finished with the fruit shortly before serving. oh yes, turns out that lavender extract can be easily made -- sealing the flowers soaked in vodka in a mason jar, and shaking once a day for 8 days. Instructions are readily available online.
Thank you for your notice and your questions, both of which sent me to the internet for some info for you. I used English lavender, which as it turns out is the choice most often used for flavoring oils, butters an sugar. With that said, I just used the crushed flowers for garnish and can't say how much actual flavor they may have added to the recipe. For the cream I used a pure lavender extract, by the brand name Star Kay White, purchased in a gourmet market (Papa Joe's in Detroit suburb, Birmingham, MI.) With that said, there's a little "measure to taste" in this, which I should add to the instruction - once the contest ends. Another matter of taste and flavor : I would also recommend using the minced basil and mint leaves as garnish or last-minute finish over the compote-like peach-berry topping, rather than heat them with the fruit. I assembled the dessert -- for the photo -- and must admit that on day two in the fridge the herbs didn't hold up. For company and presentation to guests -- the panna cotta is best made a half-day ahead, and finished with the fruit shortly before serving. oh yes, turns out that lavender extract can be easily made -- sealing the flowers soaked in vodka in a mason jar, and shaking once a day for 8 days. Instructions are readily available online.
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