Lavender Panna Cotta
I once ate lavender panna cotta in a restaurant in Istanbul, in the Karaköy district and fell in love with the taste. I was with my composer friend Bora Uymaz…I told him I can do it. So one day, after finding a few recipes I called Bora to tell him: “I am ready to make this desert”. After I made it I sent him a message saying “it’s done”. He wrote back saying “I’m done too”. In a text message he sent the score of a cheerful dance tune by the same name. So here is the desert that inspired both of us.
6 small ramequin bowls
3 tablespoons of water
2 1/4 teaspoons of powdered gelatine
1 1/2 glass cream
1 glass of milk
1/4 glass of sugar
Measure 3 glasses of water into a medium bowl. Sprinkle it with the powedered gelatine and let soak. Add a few drops of the lavender oil into the gelatine mixture.
Combine the cream, milk and sugar in a small pan and bring to a boil. Take it off the heat and add the gelatine mixture. When the latter is absorbed transfer the mixture into small bowls. When cool refrigerate them at least for 3 hours.
And serve it (!) with: