Lavender-panna-cotta with peach puree

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 10 Stem(s) Lavender or 1 tablespoon of separated lavender flowers (from the pharmacy)
  • 500 g Whipped cream
  • 1 package Vanillin sugar
  • 7-10 Tbsp 50 g+1 Tbsp Zucker
  • 3 sheets white gelatine
  • 2 ripe peaches
  • 1 TEASPOON Lemon juice

Directions

  1. 1

    Wash the lavender and dab dry. Bring cream, vanilla sugar, 50 g sugar and lavender to the boil in a saucepan and simmer over a low heat for about 15 minutes.

  2. 2

    Soak gelatine in cold water. Pour the cream through a fine sieve into a bowl to collect the lavender. Squeeze the gelatine and dissolve in the hot cream.

  3. 3

    Rinse four cups or moulds (each containing approx. 1/8 l) with cold water. Pour in the lavender cream and let it cool down. Cover and leave to cool for at least 6 hours.

  4. 4

    Wash peaches, dab dry, halve, stone and cut into pieces. Puree in a tall mixing bowl with 1 tbsp. sugar, lemon juice and 1-2 tbsp. water.

  5. 5

    Dip the moulds briefly in hot water and turn the panna cotta over onto the plates. Spread the peach puree around it.

Nutrition Facts

KCAL
490 kcal
CARBS
24 g
FATS
40 g
PROTEINS
4 g

Categories & Tags

Dessert