Panacotta with Lavender. Serves 4.
Another speciality from super chef Anton Edelmann.
|3 gelatine leaves|
|300ml double cream|
|2 tablespoons dried lavender flowers, chopped|
|2 vanilla pods, split lengthways and scraped|
|100ml condensed milk|
|350ml buttermilk, at room temperature|
|100grms caster sugar.|
|Soak the gelatine leaves in a little cold water for about 4 minutes, and the squeeze out the water.|
|Heat the cream with the lavender and vanilla pods (beans). When it comes to the boil, take off the heat and stir in the condensed milk and gelatine.|
|Cool to blood temperature, then stir in the buttermilk. Strain through a fine sieve and pour into four 8cm/3 and a quarter inch ramekins.|
|Refrigerate for at least 6 hours, or preferably over night. The pancetta will be very delicate.|
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|Last updated: 17/02/08|