Lemon Lavender Panna Cotta with Blueberry Thyme Compote

Ingredients

• •2 cups heavy cream
• •1 cup whole milk
• •1/2 cup granulated sugar
• •1 tablespoon culinary lavender
• •1 tablespoon fresh lemon zest
• •1 teaspoon vanilla extract
• •1 packet (2 1/4 teaspoons) unflavored gelatin
• •1/4 cup cold water
• •1 1/2 cups fresh blueberries
• •1/4 cup granulated sugar (for compote)
• •1 tablespoon freshly squeezed lemon juice
• •1 teaspoon finely chopped fresh thyme leaves

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, milk, and sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to steam.

2. 2

   Add the culinary lavender and lemon zest to the saucepan. Reduce the heat to low and let the mixture steep for 5 minutes.

3. 3

   In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.

4. 4

   Strain the lavender and lemon zest out of the cream mixture, then return the liquid to the saucepan. Stir in the vanilla extract.

5. 5

   Add the bloomed gelatin to the warm cream mixture and whisk until fully dissolved. Remove from heat.

6. 6

   Pour the panna cotta mixture evenly into small serving glasses or ramekins. Chill in the refrigerator for at least 4 hours or until set.

7. 7

   To prepare the compote, combine the blueberries, sugar, lemon juice, and thyme in a small saucepan over medium heat. Cook for 10 minutes, stirring occasionally, until the blueberries release their juices and the mixture thickens slightly.

8. 8

   Allow the compote to cool before spooning it over the chilled panna cotta. Serve and enjoy!