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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