Lavender Panna Cotta

1. 1

   Pour the cream into a medium saucepan. Add the lemon rind and lavender stalks. Scrape the seeds from the vanilla pods and add these to the saucepan along with the pods.

2. 2

   Bring the cream to the boil over a medium heat. Reduce the heat and simmer the cream until it has reduced by one-third (about 10 minutes).

3. 3

   Remove from the heat and set aside to infuse.

4. 4

   Soak the gelatine in the milk until the sheets are soft and pliable, then remove them to a plate using a slotted spoon.

5. 5

   Pour the milk into a medium saucepan and heat to a simmer. Whisk in the icing sugar and the set-aside gelatine.

6. 6

   Add the milk mixture to the cream and combine. Pass through a sieve into a pouring jug. Pour the mixture evenly into 6 glass bowls or large dariole moulds (200ml-250ml/7fl oz-9fl oz each). Leave to set in the fridge overnight.

7. 7

   When you're ready to serve, run a little hot water over the bottom of each bowl or mould and gently ease the pannacotta away from the sides.

8. 8

   Turn on to plates and serve with a little fresh lavender and some redcurrants.

* Per serving · 4 servings · Values may vary.

No additional tips available.