Rosemary-Lavender Panna Cotta

Name: Rosemary-Lavender Panna Cotta
Total time: 20 min
Ingredients: For the Panna Cotta:; 1.2 leaves white gelatine; 0.1 Liter Oldenburger Whipping Cream 30% fat, UHT, 1kg; 20 g sugar; seeds of 2 vanilla pods; some lemon juice; pinch of salt; 0.2 kg lavender blossoms; 1 g rosemary sprigs; For Garnish:; 0.6 g rosemary sprigs; 1 g lavender sprigs

Source: https://www.oldenburger-professional.com/rcp_recipe/0195b8f9c86d782bb8358893c5eab9b3

Total time

20 Minutes

Difficulty

advanced

Ingredients

Portions

Quantity	Unit	Ingredient
For the Panna Cotta:
12		leaves white gelatine
1	Liter	Oldenburger Whipping Cream, 30% fat
200	g	sugar
		seeds of 2 vanilla pods
		some lemon juice
		pinch of salt
2	kg	lavender blossoms
10	g	rosemary sprigs
For Garnish:
6	g	rosemary sprigs
10	g	lavender sprigs

preparation

Making the Panna Cotta

Soak the gelatine in cold water. Bring the Oldenburger Whipping Cream, sugar, lemon juice, lavender, rosemary and salt to a boil. Remove the saucepan from the heat and discard the rosemary. Stir in the gelatine until fully dissolved. Pour the cream into dessert glasses and chill for about 4 hours.

The Final Touch

Garnish the lavender panna cotta with fresh lavender and rosemary sprigs.

Tips from Chefs to Chefs

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