Lavender Panna Cotta with Marionberry Compote

Preparation Time – 2 hours

Refrigeration Time – 4 hours

Serves 6

Ingredients:

1/3 cup sugar

2 1/3 cups whole milk

2/3 cup whipping cream

1 teaspoon pure vanilla extract

one 1/4 ounce envelope of powdered gelatin

For lavender cream (see below)

1 cup heavy whipping cream

1/3 cup dried lavender buds and petals

For berry compote (see below)

2 bags (16oz ea) frozen Marionberries or Blackberries

¼ cup granulated sugar

blackberry brandy

Directions:

1.Prepare lavender cream as directed below. Set aside.

2.Place the sugar, whole milk and whipping cream in a heavy saucepan and bring to a boil.

3. Remove from heat. Stir in vanilla and gelatin.

4. Slowly add the lavender cream to taste. Start with about a teaspoon and add more as d esired,to taste.

5.Cool only slightly and divide evenly between six (6 oz) custard cups or ramekins. Fill ¾ full.

6.Refrigerate until set, approximately four hours.

7.Prepare Marionberry compote as directed below.

To serve:

Unmold from cups unto dessert plate and spoon berry compote around panacotta. Top with lavender sprig if desired.

For Lavender Cream:

1.Place 1 cup whipping cream and 1/3-cup dry lavender buds and petals in a saucepan and bring to a simmer. Simmer about 5 minutes, tasting periodically. Flavor should be infused but never bitter; lavender can vary in its intensity.

2.Strain cream through a fine sieve and cool. (Note: it is important to use only unsprayed, cooking quality lavender in this recipe. Do not use lavender from craft stores, which is intended for potpourri.)

For Marionberry Compote:

1. Place one 16 oz bag of Marionberries in a medium saucepan with 1 tablespoon of water and 1/4-cup sugar.

2. Simmer until berries are soft and release their juices.

3. Strain berries through a fine sieve.

4. Add 1/3-cup blackberry brandy and mix well.

5. Thaw remaining 16oz bag of Marionberries by placing a single layer of berries on a plate that has been covered by two layers of paper toweling.

6. Place berries in microwave and process on defrost setting for 2 minutes.

7. Repeat until all berries are defrosted.

8. Add defrosted berries to puree and mix gently, so berries maintain shape.