Okay, so I stumbled across this image and it totally sparked my imagination. It’s got this awesome vibe, like a vintage storybook character, and I just had to share it. Plus, it inspired a whole recipe idea that I think you guys are going to love. Get ready to be transported to a whimsical world with this little dish!
Sally by Thuddleston on DeviantArt
This image of Sally is so enchanting! The colors, the details… it feels like she’s stepped right out of a fairytale. I love the slightly melancholic but hopeful expression on her face. It reminds me of stories my grandmother used to tell me, filled with magic and a touch of wistful longing.
Looking at Sally, I immediately thought of a dessert that’s both comforting and a little bit fancy – almost like something she’d bake in her magical cottage! So, here’s a recipe for Lavender Honey Panna Cotta with Candied Violets. It’s simple to make but tastes absolutely divine.
Lavender Honey Panna Cotta Ingredients:
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup honey (preferably local wildflower honey)
- 1 tablespoon dried lavender buds (culinary grade)
- 1 teaspoon vanilla extract
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/4 cup cold water
- Candied violets for garnish (optional)
Instructions:
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water and let it stand for 5-10 minutes until softened. This is important to ensure a smooth, creamy texture.
- Infuse the Cream: In a medium saucepan, combine the heavy cream, milk, honey, and lavender buds. Heat over medium heat, stirring occasionally, until the mixture is just simmering and the honey is dissolved. Do not boil!
- Infuse Flavor: Remove the saucepan from the heat and let the lavender infuse the cream for about 15-20 minutes. This will allow the lavender flavor to really develop. Taste and adjust the honey as needed for desired sweetness.
- Strain the Cream: Strain the cream mixture through a fine-mesh sieve lined with cheesecloth (optional) to remove the lavender buds. This will give you a perfectly smooth panna cotta. Discard the lavender buds.
- Dissolve the Gelatin: Gently reheat the strained cream mixture over low heat. Add the bloomed gelatin and stir until completely dissolved. Do not overheat!
- Add Vanilla: Stir in the vanilla extract.
- Pour and Chill: Pour the panna cotta mixture into individual ramekins or small glasses. Cover with plastic wrap, pressing directly onto the surface of the panna cotta to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until set.
- Garnish and Serve: To serve, gently run a thin knife around the edge of the panna cotta to loosen it. You can invert it onto a plate if you wish, or serve it directly in the ramekin. Garnish with candied violets for a touch of fairytale magic!
This Lavender Honey Panna Cotta is incredibly smooth, delicate, and the perfect balance of sweet and floral. The honey adds a warm, comforting note, while the lavender provides a subtle, calming aroma. The candied violets, if you can find them, add a whimsical touch that perfectly complements the image of Sally. Enjoy!
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Sally By Thuddleston On DeviantArt
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