A creamy dish fused with a perfumed sweetness
For the lavender syrup
100g caster sugar
Handful of lavender flowers
For the panna cotta
600ml double cream
50g vanilla sugar
Zest of 1 orange
2 tsp gelatine
Viola flowers to garnish
1. To make the lavender syrup, heat the water and caster sugar in a pan. Stir until the sugar melts and boil steadily so the liquid reduces a little. Leave to cool.
2. When the sugar has cooled, add the lavender flowers to the pan.
3. For the panna cotta, line six ramekins with cling film and place on a tray. Warm three quarters of the cream in a pan with the vanilla sugar and orange zest, taking care not to boil the cream. Sieve the mixture into a mixing bowl.
4. Sprinkle the gelatine over two tablespoons of water in a clean pan and leave until it’s spongy. Heat very gently over a low heat until it dissolves.
5. Add the cream mixture to the gelatine and take off the heat. Leave to cool.
6. Softly whip the remaining cream and add to the mix.
7. Pour into the ramekins and transfer to the fridge to chill for at least two hours until the panna cotta is set.
8. Turn onto serving plates and drizzle the lavender syrup over them. Garnish with viola flowers.