There's a lavender bush in a small lane near my place and it gives off the loveliest scent. Even though I felt a little bit naughty about it, I had to bring some home. I've always wanted to make a lavender-infused dessert so I decided to make lavender and honey panna cotta with passionfruit syrup.
This recipe is adapted from Hugh Fearnley-Whittingstall's elderflower vanilla panna cotta recipe on River Cottage Every Day. (Incidentally, HFW makes me want to move to the country, grow my own vegetables and raise a family of lambs.)
So creamy and florally...
250ml double cream
30g castor sugar
1 tablespoon honey
1 teaspoon vanilla extract
Some lavender heads (I used 8)
2 teaspoons gelatine powder
150ml natural yoghurt
Place milk, cream, sugar, honey, vanilla and lavender in a small saucepan over low heat. Remove from heat as soon as it bubbles. Leave to infuse for half an hour.
Strain through a sieve and place back into saucepan. Warm over low heat.
Mix gelatine in with a third of the mixture. Stir into the whole mixture. Cool completely.
Stir in yoghurt.
Pour into 4 moulds. I used ramekins, lightly greased with vegetable oil.
Set in fridge for at least 2 hours.
When you're ready to serve, dip each mould into hot water for 10 seconds and then flip out onto a plate.
Drizzle with passionfruit syrup (combine 1 passionfruit, ¼ cup sugar and 1 tablespoon water in a saucepan over low heat and simmer for a few minutes).