20 minutes

For 10 people

INGREDIENTS (10 portions)

1 kg Oldenburger Panna Cotta

2 g Lavender blossoms

10 g Rosemary sprigs

6 g Rosemary sprigs

10 g Lavender sprigs

 

INSTRUCTIONS

Preparation
Heat the Oldenburger Panna Cotta in a saucepan to 50°C while stirring..

Making the Panna Cotta
Add lavender blossoms and rosemary to the warm panna cotta and let them infuse for about 15 minutes.

Remove the rosemary. Let the panna cotta cool sufficiently to uniformly blend it with the lavender blossoms in the pot. Pour
the panna cotta into dessert glasses and chill for three hours.

The Final Touch
Garnish the lavender panna cotta with fresh lavender and rosemary sprigs.

 

TIPS FROM CHEF TO CHEF

01: Serve the lavender panna cotta with a dash of hibiscus syrup: touché!

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