Lavender Panna Cotta Recipe

Serves

Preparation

10 minutes

Cooking

15 minutes, plus cooling and overnight chilling

Ingredients

1 vanilla pod/bean
2 tsp culinary lavender flowers
500ml/17fl oz/2 cups coconut milk
2 tbsp coconut sugar or brown sugar
½ tsp ground cinnamon, plus extra for sprinkling
2 tsp agar-agar flakes

Method

1. Split the vanilla pod/bean in half lengthways and scrape out the seeds. Reserve the pod/bean for another use. Using the back of a spoon, crush the lavender flowers.

2. Put the coconut milk in a small saucepan over a low heat and add the vanilla seeds, lavender, sugar and cinnamon. Bring gently to the boil, then simmer. Add the agar-agar and 2 tablespoons water, and continue to simmer until the agar-agar has dissolved completely and no trace of the flakes can be seen when you lift up some of the mixture in a spoon.

3. Divide the mixture into four individual ramekins or small glasses. Leave to cool, then put into the refrigerator to set overnight. Serve sprinkled with cinnamon.

Extracted from The Vegan Cookbook by Adele McConnell © Adele McConnell. Published by Nourish Books, London (paperback £9.99). Commissioned photography by Keiko Oikawa.

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