Pannacotta with strawberry sauce

Name: Pannacotta with strawberry sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 sheets Gelatine; 1 Vanilla pod; 500 g Whipped cream; 75 g Sugar; 500 g Strawberries; 2-3 TABLESPOONS Lavender honey; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Lavender Flowers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3 sheets Gelatine
1 Vanilla pod
500 g Whipped cream
75 g Sugar
500 g Strawberries
2-3 TABLESPOONS Lavender honey
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Lavender Flowers

Directions

1
Soak gelatine in cold water. Score the vanilla pod lengthwise, scrape out the pulp. Bring cream, sugar, vanilla pulp and vanilla pod to the boil and simmer at low heat for about 10 minutes. Let cool for 5 minutes. Remove vanilla pod. Squeeze the gelatine and dissolve in the cream. Pour into 4 moulds or cups (each with a capacity of approx. 150 ml).
2
Leave to set overnight in the refrigerator. Wash and clean the strawberries and cut a third into slices. Chop remaining strawberries, add lavender honey and puree finely. Season to taste with lemon juice and fold in strawberry slices. Add some strawberry sauce to the cream. Add the rest of the sauce. Serve decorated with lavender flowers