Lavender Panna cotta and sweet pickled raspberries rose sorbet

Lavender Panna cotta and sweet pickled raspberries rose sorbet

Lavender Panna cotta and sweet pickled raspberries rose sorbet

 

 

2¼ leaves gelatine

62g sugar

5g lavender

375g cream

62g milk

Biscuit tuile for garnish

For the sorbet

100g honey rose

30g glucose

400g sugar

550g water

 

Sweet and sour raspberries

100g raspberry vinegar

300g Dufrais white wine vinegar

200g sugar

20-30 raspberries

 

Place gelatine in cold water. Put cream, milk and sugar in a pan and bring to the boil. Add lavender and infuse for 10-15 minutes. Taste it to obtain flavour desired. Add gelatine, mix until dissolved. Put over iced water. Stir until it starts to thicken, then put into moulds.

Lavender honey sorbet: Put all ingredients into pan. Bring to 117°C, then chill and churn.

Sweet and sour raspberries: Bring liquids and sugar to the boil. Cool and pass over the raspberries. Reduce half the liquid until it looks like a syrup to make sauce. Reserve.

Place Pana cotta in middle of plate, top with lavender sorbet and biscuit tuile. Arrange five raspberries around edge and pour a little of the raspberry sauce around these.

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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