Burnt Honey and Lavender Panna Cotta with Strawberry Salad

Ingredients

• 600 ml heavy cream
• 200 ml whole milk
• 80 g granulated sugar
• 60 ml honey
• 2 tsp dried culinary lavender buds
• 8 sheets gelatin (or 16 g powdered gelatin)
• 60 ml cold water (for blooming gelatin)
• pinch of fine sea salt
• fresh strawberries, washed, hulled and halved
• 1 tbsp honey
• 1 tsp white balsamic vinegar
• zest of 1 lemon
• a few fresh mint leaves, finely sliced

Method

1. Place the honey in a small saucepan over medium heat. Swirl gently until it turns a deep amber and releases a toasty aroma (about 3-4 minutes). Remove from heat and let cool slightly.
2. Scatter the gelatin sheets (or powder) over 60 ml cold water. Let soften for 5-10 minutes until fully bloomed.
3. In a clean saucepan, combine cream, milk, sugar, lavender and salt. Warm over low heat until the sugar dissolves and the mixture is just below a simmer. Remove from heat, cover, and steep for 10 minutes. Strain through a fine-mesh sieve to remove lavender buds.
4. Gently rewarm the strained cream until just warm. Whisk in the bloomed gelatin until dissolved, then stir in the cooled burnt honey. Pour into eight serving glasses or molds. Chill for at least 4 hours, until fully set.
5. In a bowl, toss strawberries with honey, balsamic vinegar, lemon zest and mint. Let stand for 10-15 minutes to release their juices.
6. Spoon the strawberry salad over each panna cotta just before serving. Garnish with extra mint or a few lavender buds if you like.