Lavender & Vanilla Panna Cotta

This recipe will conquer your heart with every spoonful. You don’t need to be a rocket scientist to prepare panna cotta, it’s extremely easy to make and a lifesaver if you have no idea what to prepare for your guests.

Recipe adapted from Francisco Moreira, Doces do Ofício cook book.

Ingredients

Panna Cotta

• 250 ml double cream
• 250 ml semi-skimmed milk
• 60 g caster sugar
• 1 steam dried lavender
• 1/2 tsp vanilla paste
• 4 gelatin sheets (small)

Strawberry coulis

• 250 g strawberries
• 2 tsp caster sugar

Preparation

1. Place the cream, milk, caster sugar and lavender stem in a saucepan under medium heat and let it simmer. Take out of the heat and strain the mixture, and add the gelatin sheets that have been previously rehydrated in cold water for 5 min (squeeze the gelatin sheets before adding them in, we don’t want water into the mixture). Add now the vanilla paste and mix well.
2. Oil the containers (bowls) where you would like to serve the dessert with vegetal oil, and pour the panna cotta mixture into the oiled containers. Let it set in the fridge for at least 2 hours.
3. For the strawberry coulis wash the cut the strawberries into small pieces and place them in a bowl along with the caster sugar. Let the mixture macerate in the fridge for 1 hour. After the 1 hour period take the bowl out of the fridge and reduce the strawberries to puree using a hand blender.
4. Unmould the panna cotta, run a knife around the edge and with the aid of your fingertips peel off the panna cotta from the walls of the bowl. Put your serving plate on top of the bowl and turn it over swiftly.
5. Serve the panna cotta with strawberry coulis.

*Receita em Português*

Receita adaptada de Francisco Moreira, Doces do Ofício cook book.

Ingredientes

Panna Cotta

• 250 ml natas
• 250 ml leite meio gordo
• 60 g açúcar branco
• 1 haste de lavanda seca
• 1/2 colher de chá pasta de baunilha
• 4 folhas de gelatina (pequenas)

Coulis de morango

• 250 g morangos
• 2 colher de chá de açúcar branco

Preparação

1. Coloque as natas, o leite, o açúcar e a haste de lavanda numa panela em lume médio e deixe ferver. Tire do lume e coe a mistura, e adicione as folhas de gelatina que foram re-hidratadas anteriormente em água fria por 5 min (esprema as folhas de gelatina antes de adicioná-las, não queremos água na mistura). Adicione agora a pasta de baunilha e misture bem.
2. Unte com óleo os recipientes (tigelas) onde pretende servir a sobremesa e despeje a mistura de panna cotta nas tigelas. Deixe no frigorífico para solidificar por pelo menos 2 horas.
3. Para o coulis de morango, lave os morangos e corte-os aos pedaços e coloque-os numa tigela juntamente com o açúcar. Deixe a mistura macerar no frigorífico por 1 hora. Após o período de 1 hora, retire a tigela do frigorífico e triture os morangos.
4. Desenforme a panna cotta, passe uma faca pela borda e, com a ponta dos dedos, descole a panna cotta das paredes da tigela. Coloque um prato em cima da tigela e vire-o rapidamente.
5. Sirva a panna cotta com coulis de morango.