Mike Van de Elzen: Brown sugar and lavender panna cotta with blueberries

Brown sugar and lavender panna cotta with blueberries 

Cook time: 5 minutes 

Prep time: 15 minutes 

Serves: 6-8 

3 leaves gelatine sheets 

400ml can coconut cream 

½ cup brown sugar 

1 vanilla pod, split lengthwise and seeds scrapped 

10 lavender flowers (optional) 

300ml cream 

Blueberry compote (makes about 2 cups) 

2 cups frozen blueberries 

2T honey 

4 star anise 

Soak the gelatine leaves in cold water, squeeze out the excess water before use. 

Heat coconut cream, sugar, cream, lavender and vanilla in a saucepan over low heat until sugar dissolves. Remove from the heat and whisk in the gelatine. Place back onto the heat and gently heat for a further couple of minutes. 

Remove and allow the mixture to cool before pouring the mixture into panna cotta moulds or ramekins and refrigerate until set (approx. 3 hours) 

To remove the panna cotta, carefully insert a small knife into the edge of the panna cotta to release. Gently tip into a serving bowl and serve topped with some blueberry compote. 

For the blueberries: 

Combine the berries, honey and star anise in a saucepan. Bring to the boil, reduce heat and cook out for 10 minutes. Cool before removing the star anise. 

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