Summary

Ingredients

• 800 g cream
• 80 g suar
• 1 vanilla pod (s)
• 1 teaspoon lavender flowers
• 1 teaspoon honey (blossom honey)
• 1 g lemon peel, untreated (zest)
• 1 g salt
• 10 g elatin
• Water for soaking

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Instructions

1. Soak the gelatine in cold water according to the instructions on the packet. Put the cream, sugar, lavender, honey, lemon zest and salt in a saucepan and bring to the boil. Scrape out the vanilla pod, add the pulp and pod.
2. Let the mixture steep and strain, then pour off the gelatin and dissolve in the warm cream. Cool down in ice water and fill lukewarm in silicone molds. Let it sit in the refrigerator.
3. I put them in the freezer so the panna cotta would be firm enough to brush clean with purple jelly. Then I baked brownie`s and put the panna cotta on top.