Though not an obvious choice of culinary herb, lovely lavender might surprise you. Lavender is a member of the mint family and is classified as a flowering plant, which means it’s not just pretty to look at! Although pannacotta is traditionally made with cream, here we swap in milk to provide a lighter, less rich version to follow a large or heavy dinner.
Swap out those spices
Though dried herbs have a long shelf life, they don’t last forever. All herbs and spices are different, but they all should be replaced every few years, to preserve potency. After all, they’re meant to add flavour!
Lavender Pannacotta with Lemony Pears
Ingredients
- 2 cups (500 mL) whole milk
- 2 Tbsp (30 mL) culinary lavender
- 2 tsp (10 mL) monk fruit
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) agar agar
- 1 ripe pear, diced (skins on)
- Juice of 1/2 lemon
Nutrition
Per serving:
- calories99
- protein4 g
- total fat4 g
- sat. fat3 g
- total carbohydrates14 g
- sugars10 g
- fibre1 g
- sodium64 mg
Directions
01
In small saucepan over medium heat, add milk, lavender, monk fruit, and vanilla. Slowly bring to a gentle boil, about 15 minutes. It’s important to allow time for the lavender to infuse the milk. Once at a low boil, whisk in agar agar. Unlike gelatin, agar agar needs to reach 165 F (75 C) to activate. Pour infused milk over fine mesh sieve, then carefully divide milk into 4 glass jars or small ramekins. Let slightly cool for a few minutes, then place in fridge to set, 40 to 60 minutes.
02
Meanwhile dice pear into little cubes, and squeeze with lemon juice. This not only adds some tangy flavour, but also helps keep pears from turning brown.
03
Once ready to serve, spoon pears onto pannacotta and enjoy the fresh floral dessert.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
