Monday, July 17, 2006

Lavender Infused Panna Cotta


Lavender Infused Panna Cotta
Originally uploaded by Baking Fairy.
This month I am hosting a Turkish Food Blogging event and our topic is Milky Desserts...I tried a Panna Cotta recipe with lavender from Epicurious. Panna Cotta is very easy to make but it is very tricky to get the right consistency. This is definitely something I need to work on....I used coconut milk on my first batch, then I used almond milk on a second batch...Both weren't smooth enough....If you have any recipes for a killer panna cotta, send it over...I would love to try it!

Here is the base recipe I used...

http://www.epicurious.com/recipes/recipe_views/views/103466

I will be doing a round-up of the 50 entries I received for the event, so long nights are ahead....Then I am off to Costa Rica....! Yay!!!

2 comments:

keiko said...

Hi Baking Fairy - what an elegant looking panna cotta, the recipe sounds great too. Thank you for visiting my site, I look forward to reading more of your lovely posts. Have a wonderful time in Costa Rica!

Laura said...

I, in fact, DO have a recipe for a creamy, silky panna cotta. Its perfect texture is due to the addition of creamy marscapone cheese (one of my favorite cheeses with such a delightful light taste). I have been making this recipe a lot, playing around with different infusions (last time I did orange peel and ginger, and tonight I'm eating chai-tea panna cotta!). Also, I have "lightened" this recipe up using fat-free half&half in place of the cream, and fat-free sour cream and it's equally delicious, although obviously does not have the same mouthfeel. Here is the basic recipe:
- 3 tsp gelatin
- 2 Tbsp milk
- 2/3 cup milk
- 2 1/2 cup heavy cream
- 2 vanilla beans
- 1/2 cup sugar
- 1/2 cup marscapone
- 1/2 cup sour cream

Sprinkle the gelatin over the milk. Heat the cream, milk, sugar, vanilla bean, and whatever "infusions" you want until it just starts to boil. Turn off the heat. Mix the gelatin into the cream mixture with a whisk until it is all dissolved (about a minute). In a separate bowl, whisk together the marscapone and sour cream. Then pour the cream/gelatin mixture through a strainer into the bowl with the marscapone and sour cream. Whisk it together until smooth and combined. Pour into 6 greased custard cups and refrigerate at least 8 hours. To serve, turn onto a plate and garnish appropriately!

Hea