Ingredients
Panna Cotta
1/4 cup milk of our choice
2 teaspoons gelatin
2 1/2 cups heavy cream
1/2 cup honey
2 teaspoons lavender extract
1/2 cup Greek yogurt
Blueberry Lavender Coulis
12 ounces fresh blueberries
1/4 – 1/2 cup honey
3/4 cup Lemon Lavender Atost
1 tablespoon cornstarch
1 tablespoon lemon juice
Garnish – fresh mint
Instructions
Panna Cotta
In a small bowl pour 1/4 cup milk of your choice. Sprinkle 2 teaspoons gelatin over the milk and let bloom
In a medium sauce pan add the heavy whipping cream, honey and lavender extract, over medium heat bring to a low boil. Remove from the heat and whisk in the bloomed gelatin. Whisk until gelatin has melted. Now whisk in the Greek yogurt. Ladle or pour the panna cotta into martini glasses, ramekins, mason jars, be creative. Depending on the size of container you choose to present the panna cotta this will serve 8 – 10. Refrigerate 3 -4 hours before serving. Serve with Blueberry Lavender Coulis.
Blueberry Lavender Coulis
In a medium sauce pan bring the blueberries, honey and Lemon Lavender Atost to a boil. I start with 1/4 cup honey and after the mixture cooks a minute or so, taste to see if I need to add more honey. Let the fruit continue to boil stirring often. In a small bowl stir the lemon juice and cornstarch together. Whisk the cornstarch into the blueberries. Cook until the blueberry sauce has thickened. Remove from the heat and let cool. Serve at room temperature or chilled.