About this recipe:This incredibly elegant Italian dessert deserves a place at your next dinner party, and may even steal the show. Stunning panna cotta is served with a light citrus orange cream then decorated with orange zest and lavender flowers.
3 leaves gelatine
350ml double cream
150ml semi skimmed milk
85g golden caster sugar
1 teaspoon dried lavender flowers
zest and juice of 1/2 an orange
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To make the panna cotta, soak the gelatine in cold water. Meanwhile, bring 300ml of cream, milk and sugar to the boil. Remove from the heat and add the lavender flowers, reserving a few for decoration. Allow to infuse for 5 minutes and then taste. Leave until a desired flavour is achieved while tasting every 5 minutes. Pass through a sieve and discard the lavender flowers. Squeeze the water from the gelatine and add to the creamy milk, whisk until dissolved then pour the panna cotta into individual moulds. Allow to set overnight in the fridge.
To make the orange cream, whisk the remaining 50ml cream until stiff then fold in the orange zest and juice. Reserve a little of the zest for decorating.
Remove the panna cotta from the fridge and invert onto serving plates. Carefully spoon the orange cream on top then sprinkle with orange zest and lavender flowers. Serve.
If the panna cotta needs a little coaxing out of the moulds, just sit the moulds in 1cm of hot water for a few minutes then invert over your serving plate.