Lemon and Lavender

12.22.17

Lemon……and Lavender.  The new fragrance from Domestic B(i)atch.  It’s catchy right? I’ll put a pin in that. For now, you’ll have to enjoy these flavors together in a dessert. There’s a reason it’s taken so long for me to try making panna cotta. It looks intimidating.  I figured making it would involve tempering and keeping a close eye on things and other small steps I didn’t even know. But that’s not what it is AT ALL.  I went all in and made this for our Thanksgiving dessert.  I mean if I failed, might as well be during a major holiday, amiright? However, I didn’t fail, and I was shocked at how fast and easy this dessert was to whip up. Christmas is right around the corner, and after a large gluttonous dinner, a light, refreshing dessert may be just what the doctor ordered. (Although by request from my other half I’ll be making  a poached pear frangipane tart for Xmas.)

And when I say low heat, I mean low-medium. I feel like it’s always a judgement call.  When making desserts like curd or panna cotta, if you truly keep the heat on low the entire time (sometimes!!) nothing actually gets done.  So use your head about it, and start on low. If it’s taking longer than it should, bump up the heat a bit, just bring the heat back down if it starts to boil or steam. 

What is panna cotta you ask?  It’s a traditional Italian dessert of chilled and thickened sweetened cream. It’s also a dessert open to many flavors and toppings.

The light floral syrup with the bright citrus infused cream is heavenly, and then that crunchy earthy garnish on top, it’s a perfect bite! I was shocked at how I couldn’t stop eating it.  I had extras in the fridge……they didn’t last long.

Can you see the little flecks of lemon zest in there?? Heavenly.  And that liquid on the plate isn’t water, it’s the syrup. Please don’t think I don’t dry my dishes.

Christmas really snuck up on me this year. By the time I had a moment to even think about gifts or decorating it was already halfway through the month.  Our apartment hasn’t gone through any type of Christmas transformation. We even settled on a small lavender tree (can you tell I love lavender?) I picked up from the grocery store since our schedules never lined up to go buy an actual tree.  However, our Christmas TABLE is full of gifts and cards with all the beautiful kids our friends seem to be popping out. In the end, that’s really what Christmas is about, right? As a kid, it’s about watching A Christmas Story all day and hoping you open the present you asked for. As an adult, it’s about watching A Christmas Story all day and being able to have a day off to spend with the people you love. I may stay in soft clothes all day long.

I hope everyone has had a Happy Hanukkah and have a very Merry Christmas. I’ll get sappy about this past year next week.

Lemon & Lavender Panna Cotta

Ingredients

For the Simple Syrup

• 1 cup of water
• 1 cup of sugar
• 1 Tbsp lavender

For the Panna Cotta

• 1 1/2 cups of half and half
• 3 tsp powdered gelatin
• 1/3 cup sugar
• 1 1/2 cups heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• zest from 2 lemons
• chopped pistachios for garnish

Instructions

For the Simple Syrup

• Heat 1 cup water in saucepan over medium heat
• Add in sugar and stir gently to help dissolve
• Once sugar is dissolved add in lavender, turn off heat and allow lavender to steep for at least 1 hour (I’d recommend 2)
• Once steeped and cooled strain syrup into container/squeeze bottle/etc

For the Panna Cotta

• If you plan on removing the panna cotta from the ramekins (should fill 6), spray them with cooking spray, then use a paper towel to remove excess spray. If you will eat them out of the ramekin skip this step
• Pour half and half into medium saucepan and evenly sprinkle gelatin over the surface. Allow gelatin to soften (or “bloom”) for about 5 minutes
• Over very low heat, warm up milk to allow the gelatin to dissolve, don’t allow it to steam or boil. It should never be too hot that you can’t put your finger in it
• Once the gelatin is dissolved (place your finger and thumb in it and rub them together, it should not be grainy), add in the sugar and also allow to dissolved. This should only take a few minutes as well.
• Take the mixture off the heat and add in vanilla, heavy cream, and lemon zest, whisk to combine
• Pour mixture into ramekins and chill overnight
• If removing from ramekins, once ready to enjoy, run a knife around the inside border of ramekin and dip the bottom of ramekin into a bowl of warm water. Dip for 3 seconds (don’t allow panna cotta to get wet)
• Flip over onto plate and shake gently. The panna cotta should release easily
• Drizzle with lavender syrup and sprinkle with chopped pistachio. Eat away!

P.S.

* This article from The Kitchn is not only a great recipe to adapt but also a great way to ease you into making panna cotta. Lots of info, and lots of explanation on why certain ingredients are better than others.
*The left over lavender syrup is killer in my gin and tonics, you’re welcome

Adapted from The Kitchn