Lemon Lavender Panna Cotta with Shortbread Crust

Servings:

Serves 8-10 people.

Ingredients:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tbsp dried lavender buds
• 2 lemons, zested and juiced (about 2 tbsp juice)
• 3 tbsp granulated sugar
• 1 cup shortbread crumbs (see below for recipe)

Shortbread Crust:

• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 cups all-purpose flour

Instructions:

1. Make the shortbread crust: Preheat oven to 300°F (150°C). In a medium bowl, whisk together butter and sugar until light and fluffy. Add flour and mix until just combined. Press mixture into a lined or greased baking sheet.
2. Bake the shortbread: Bake for 20-25 minutes or until lightly golden brown. Let cool completely.
3. Make the panna cotta: In a medium saucepan, combine cream, milk, vanilla extract, lavender buds, and sugar. Heat over low heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
4. Steep the lavender: Remove from heat and let steep for 10-15 minutes or until mixture has cooled slightly and lavender flavor is pronounced.
5. Strain and chill: Strain mixture through a fine-mesh sieve into a clean bowl. Discard lavender buds. Stir in lemon zest and juice. Pour into small individual serving cups or ramekins. Chill in the refrigerator for at least 4 hours or overnight.

Serving:

1. Top with shortbread crumbs: Just before serving, sprinkle shortbread crumbs over the top of each panna cotta.
2. Serve chilled: Serve chilled and enjoy!

Notes:

• For a more pronounced lavender flavor, you can let the mixture steep for up to 30 minutes or even overnight in the refrigerator.
• You can also add a few drops of lavender extract if you prefer a stronger flavor.
• If you're not using fresh lemons, use bottled lemon juice and omit the zest.