Lavender-Panna-Cotta with peach puree

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash the lavender and dab dry. Bring cream, 50 g sugar and lavender to the boil in a saucepan and simmer for 15 minutes. Soak gelatine in cold water. Strain cream through a fine sieve into a bowl. Let it cool down for about 5 minutes. Squeeze the gelatine and dissolve in the hot cream. Rinse 4 cups (each containing approx. 175 ml) with cold water.

2. 2

   Pour in the cream mixture and let it cool down. Wash peach, dab dry and stone. Cut peach into pieces. Puree the peaches in a high mixing bowl with 20 g sugar, lemon juice and approx. 1 tablespoon of water. Chill Panna Cotta for at least 3 hours. Arrange peach puree on cold plates. Dip the panna cotta moulds briefly in hot water up to the rim and turn them over onto the plates

3. 3

   waiting time 2 3/4 hours

Nutrition Facts

KCAL
560 kcal

CARBS
26 g

FATS
48 g

PROTEINS
6 g