Italian cold custard meets Oregon Marionberries in this not-so-decadent dessert topped with lavender!
Prep time: 2 hours. Total time: 6 hours.
- ⅓ cup sugar
- 2⅓ cups whole milk
- ⅔ cup whipping cream
- 1 tsp pure vanilla extract
- 1 envelope (¼ oz) powdered gelatin
|Panna Cotta Steps
- Place the sugar, whole milk and whipping cream in a heavy saucepan and bring to a boil.
- Remove from heat. Stir in vanilla and gelatin.
- Slowly add the lavender cream to taste. Start with about a teaspoon and add more as desired,to taste.
- Cool only slightly and divide evenly between six (6 oz) custard cups or ramekins. Fill ¾ full.
- Refrigerate until set, approximately 4 hours.
- 1 cup heavy whipping cream
- ⅓ cup dried lavender buds and petals. Note: it is important to use only unsprayed, cooking quality lavender in this recipe. Do not use lavender from craft stores, which is intended for potpourri.
|Lavender Cream Steps
- Place whipping cream and dry lavender buds and petals in a saucepan and bring to a simmer. Simmer about 5 minutes, tasting periodically. Flavor should be infused but never bitter; lavender can vary in its intensity.
- Strain cream through a fine sieve and cool.
- 32 oz frozen Marionberries or Blackberries
- ¼ cup granulated sugar
- ⅓ cup Blackberry brandy
- 1 T water
- Place one half of the Marionberries in a medium saucepan with water and sugar.
- Simmer until berries are soft and release their juices.
- Strain berries through a fine sieve.
- Add blackberry brandy and mix well.
- Thaw remaining Marionberries by placing a single layer of berries on a plate that has been covered by two layers of paper toweling.
- Place berries in microwave and process on defrost setting for 2 minutes.
- Repeat until all berries are defrosted. Add defrosted berries to puree and mix gently, so berries maintain shape.
- Unmold panna cotta from cups unto dessert plates.
- Spoon berry compote around panna cotta.
- Top with lavender sprig if desired.