Honey Lavender Panna Cotta
- 1 1/2 tsp of powdered gelatin
- 2 tbsp cold water
- 1 cup half and half or cream
- 1/4 cup wildflower honey
- 1 tsp dried lavender
- 1 cup milk
- Dash of Thyme Lavender Dark Balsamic Condimento
- Fresh strawberries or other berries
- In a small bowl sprinkle the gelatin over the 2 tablespoons of water and let soften for at least 5 minutes. Lightly oil 4 5-ounce ramekins with baking spray or flavorless oil. Set aside.
- In a small sauce pan heat the cream, honey, and dried lavender to a light simmer then turn off the heat. Whisk to incorporate all the honey evenly, and then strain into a mixing bowl. Whisk in the gelatin. Whisk for at least a minute to make sure it is very evenly distributed and that no lumps remain. Whisk in the milk.
- Pour into the ramekins, and put in the fridge to set. The panna cotta will need at least 2 hours to set; we prefer to wait at least 4, especially if the puddings will be unmolded.
- To unmold lightly run a knife around the edge of the chilled pudding and invert onto a chilled plate. Garnish with sliced strawberries, drizzle Lavender Balsamic on top and serve.