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8
Easy
Published 2008
I created this dessert to partner an 18-year-old ancient reserve single malt, which we served alongside – a magical union that was cause for much comment. Each of the elements in the dessert can be prepared beforehand, leaving the final assembly until you are ready to serve.
To make the panna cotta, combine the lavender, sugar, cream and milk in a saucepan, stir and bring very slowly to the boil. The slower the infusion, the better the flavour. Add the softened gelatine and stir until dissolved. Pour through a fine mesh sieve into a jug, then pour into eight