Welcoming the first day of spring with a new floral favorite: Lavender Panna Cotta with Blackberry Gin Syrup.
I really hope I’m not jinxing myself, but this winter hasn’t been too terrible. Well, to be quite honest, I’m not sure if any winter will ever top the winter of 2015. We hit record snow amounts here in Boston and we actually had snow on the ground past 4th of July. Ludicrous. Straight up ludicrous.
BUT, here we are. We’ve made it to the first day of spring! Go us! Go you! Granted, we still have snow on the ground (let’s not go there), but it’s here, it’s really here. And, to be frank, the best way I know how to welcome the start of spring is with a super tasty, super easy, make-ahead kind of floral dessert.
Meet: The Lavender Panna Cotta. It’s creamy, it’s tasty, and you can make it ahead of time which is MY kind of dessert. The last thing you want to worry about when cooking dinner or hosting guests is what the heck you’re going to serve for dessert. I find that that’s usually the last of my worries – even though dessert is EQUALLY as important as the cocktails food.
Lavender Panna Cotta with Blackberry Gin Syrup
I’ve actually never made Panna Cotta at home – this was my very first time. And, as you may see, it didn’t come out perfectly. It started cracking when I took the Lavender Panna Cotta out, partially because I was too excited to really take my time scooping them out of their ramekins. Regardless, they were DELICIOUS.
For the Panna Cotta:
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Dash of lavender extract
Pinch of salt
For the Blackberry Gin Syrup
1 cup blackberries
2 sprigs fresh rosemary
1 cup sugar
1 oz botanical gin
*Makes 8 small servings
Prep the Panna Cotta:
1. Place milk in a small bowl, sprinkle the gelatin over, & let stand for 3 to 5 minutes.
2. Pour mixture into a saucepan and stir over medium heat until the gelatin dissolves (but does not boil), about 5 minutes.
3. Add cream, honey, sugar, lavender extract, & salt.
4. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat.
5. Pour into ramekins that have been coated with grapeseed oil. Cool slightly. Refrigerate until set, at least 6 hours.
Make the Blackberry Gin Syrup
1. Heat blackberries, rosemary, & sugar over medium heat until liquid forms – about 15 mins.
2. Strain liquid, add gin, & let cool.
3. Top panna cotta with syrup & enjoy!
*Adapted from this recipe
If lavender isn’t your thing (I get it, it’s not for everyone), here’s a Floral Lemon Poppyseed Cake to get you in the mood for spring! I can’t WAIT to be able to start taking walks after work again – I sure have missed those sunny evenings outdoors. What are YOU most excited for this spring?
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There’s that lavender! 🙂 Gorgeous photos!!