Vanilla & Lavender Panna Cotta 3 tsp Gelatin 450 ml Cream 80 g Castor Sugar 2 x 2 cm Lavender Sprigs 240 ml Milk 1 Vanilla Pod scraped ( OR) ½ tsp Vanilla Extract Grease
Vanilla & Lavender Panna Cotta
- 3 tsp Gelatin
- 450 ml Cream
- 80 g Castor Sugar
- 2 x 2 cm Lavender Sprigs
- 240 ml Milk
- 1 Vanilla Pod scraped ( OR)
- ½ tsp Vanilla Extract
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Grease four dariol moulds (160ml metal moulds)
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Sprinkle gelatine and sugar over combined Milk and Cream, lavender sprigs and vanilla pod in small saucepan
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Stir over low heat, without boiling, until gelatine and sugar dissolve. (gelatine will be destroyed if mixture boils)
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If not using vanilla pod, add vanilla extract at this stage to mixture
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Strain into medium jug, cool to room temperature
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Gently pour cooled panna cotta into moulds, cover, refrigerate 3 hours or overnight
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Turn panna cotta onto serving plates, garnish with lavender and berries
Almond Tuiles
- 2 Egg whites
- ½ tsp Vanilla Extract
- 110 g Castor Sugar
- 55 g Butter (melted and cooled)
- 55 g Flour
- 30 g Flaked Almonds
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Preheat oven to 190˚C
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Line a baking tray with non-stick baking parchment
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Place egg whites in a bowl and beat in sugar with a fork
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Egg whites should be frothy
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Sift in flour and add vanilla extract
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Mix with fork
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Add melted butter to the mixture
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Stir well
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Spread spoonfuls of mixture at least 13 cm apart on prepared baking sheet in the shape you desire (Long shapes, circles triangles etc.)
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Sprinkle with flaked almond
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Bake in oven for about 6 mins until pale biscuit coloured in the middle and a good brown at the edges
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Remove from the oven and cool for a few secs
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Lift the biscuits off carefully with a palette knife
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Lay them, while still warm and pliable, over the rolling pin to form them into a slightly curved shape
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Leave on wire rack to cool completely
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When cold, store in a airtight container