Lavender Chocolate Panna Cotta With Blueberry Jello


INGREDIENTS

Lavender layer:
2 cups heavy cream
1 envelope gelatin powder
100 grams (1/2 cup) sugar
3 tablespoons cold water
1 tablespoons lavender flowers
1 teaspoon vanilla

Chocolate layer:
2 cups heavy cream
1 envelope gelatin powder
100 grams (1/2 cup) sugar
3 tablespoons cold water
2 tablespoon unsweetened cocoa powder

Blueberry jello layer:
1 cup fresh blueberries
1 cup water
1 tablespoon gelatin powder
2 tablespoons honey

INSTRUCTIONS

To make a lavender layer.
  1. Dissolve gelatin in 3 tablespoons of cold water. Let sit for about 5 minutes.
  2. In a small sauce pan, heat heavy cream, sugar, vanilla extract and lavender flowers just until simmers. Take off the heat and strain the mixture through a sieve.
  3. Add gelatin and stir until gelatin is completely dissolved.
  4. Let the mixture cool slightly.
  5. Divide equally into 5 glasses pouring the mixture at an angle until almost to the edge of each glass and very carefully place the glass in a fridge maintaining the angle. Prop your glasses with anything that will keep them stable. Chill for 2 hours in a refrigerator or until set.

To make chocolate layer.
  1. Dissolve gelatin in 3 tablespoons of cold water. Let sit for about 5 minutes.
  2. In a small sauce pan, heat heavy cream, sugar and cocoa powder just until simmers. Take off the heat, add gelatin and stir until gelatin is completely dissolved.
  3. Let the mixture cool slightly.
  4. Divide equally into 5 glasses and pour the mixture into each glass at the opposite angle from lavender layer until almost to the edge of each glass.
  5. Very carefully place the glass in a fridge maintaining the angle. Prop your glasses with anything that will keep them stable. Chill for 2 hours in a refrigerator or until set.

To make a blueberry jello layer.
  1. In a small sauce pan and over medium low heat, combine water and blueberries and simmer until blueberries are soft.
  2. Strain the mixture through a wire mesh.
  3. Add gelatin and stir until completely dissolved.
  4. Add honey and let the mixture cool slightly.
  5. Divide equally into 5 glasses and pour the mixture into each glass at the opposite from chocolate layer angle until almost to the edge of each glass. Carefully place the glass in a fridge maintaining the angle. Prop your glasses with anything that will keep them stable. Chill for 1 hour in a refrigerator or until set.


Original Recipes visit: Lavender Chocolate Panna Cotta With Blueberry Jello @ lavenderandmacarons.com

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