Lavender Panna Cotta
This lavender Panna Cotta reminds me of our holidays in France. Sun, fragrant lavender fields & sea. The lavender Panna Cotta is vegan & easy in the making.
Servings 3 portions
Ingredients
- 200 ml vegan whipped cream
- 200 ml of soy milk or coconut milk
- 1 tbsp of maple syrup
- 1 tsp vanilla extract or fresh Borboun vanilla
- 6-10 stems of lavender flowers depending on intensity
- 1 sachet of Agar Agar 10 g (25% agar content)
Instructions
- Provide 3-4 jars.
- Put all ingredients except Agar Agar in a saucepan and let it boil while stirring. Leave to cool and leave for at least 5 hours, or preferably overnight. Pour through a sieve and cook with agar agar for 2 minutes while stirring.
- Put in the jars and let them rest in the fridge for 2-4 hours.
- When the mass has solidified, you can topple the Panna Cotta out of the jars. To do this, carefully drive along the edge with a thin knife and pour on a plate with a little tap.
- Or you can also eat the Panna Cotta directly from the jar . Add some maple syrup and if you like, you can add fresh berries.