Ingredients:
- 2 cups heavy cream
- 1/3 cup sugar ( or more depending on tartness of blackberries )
- 2 cups blackberries
- Gelatin (or agar agar) - ( see instructions on package for quantity)
- cold water to soak gelatin
- 1 tsp pure vanilla extract
- Honey
- Lavender sprigs
- Purée blackberries in a blender until very smooth
- Strain through a fine-mesh strainer into a bowl; discard seeds
- Bloom the gelatin / use agar agar (according to package directions)
- Heat the cream and sugar in a pan over moderate heat until almost about to simmer, stirring until sugar is dissolved
- Add the blackberry puree and vanilla extract. Mix it well. Adjust sugar if necessary
- Remove from heat and add gelatin/agar agar while still warm, stirring until dissolved
- Lightly grease the ramekins
- Pour mixture into ramekins and chill, covered, until firm, at least 8 hours
Lavender-infused honey:
- Add organic lavender sprigs to a clean container.
- Pour honey over top. Cover and set aside.
- Shake container every couple days for even dispersion of flavor
- Taste after couple of days and once you are satisfied with the flavor (usually 5-7 days), strain and store.
When it is set, run a knife around edge of each panna cotta.
Turn the ramekin upside down on the serving plate. Hold the plate and ramekin firmly together, and then shake it gently until the panna cotta slides out smoothly. Drizzle with lavender infused honey and enjoy the perfect marriage of flavors!
