Lavender Panna Cotta With Peaches, Berries, Basil And A Hint Of Mint

• Yummy Lavender Panna Cotta
• 2 tablespoons cold water
• 1.5 teaspoons unflavored gelatin
• 3 cups heavy cream
• 1/5 cup sugar
• 1 teaspoon crushed lavender flowers
• 1 teaspoon lavender extract
• 1 cup sour cream
• Pinch salt
• Pinch cinnamon
• Peach and Raspberry Topping
• 1 fresh peach, sliced
• 1/2 cup fresh raspberries
• 1 teaspoon fresh basil leaves, minced
• 1 teaspoon fresh mint leaves, minced
• 1 tablespoon honey
• 1 splash lemon

1. To prepare the panna cotta: In a small cup, mix two tablespoons of cold water and the gelatin, and let it stand for about 5 minutes
2. In a 3-quart saucepan, warm the cream with the sugar, salt, crushed lavender and lavender extract over medium-high heat. (Do not boil.) Stir in the gelatin until dissolved. Take the cream off the heat and let cool.
3. Place the sour cream in a medium bowl; add the warm cream a little at a time, and whisk until the mixture is smooth. Pour the mixture into ramekins or a serving bowl. Chill for 4 hours. (Can be stored in the refrigerator for up to three days.)
4. For the peachy topping: in a small saucepan, gently heat crushed raspberries and honey; add sliced fresh peaches, minced mint and basil leaves. Remove from heat immediately as fruit releases juices.
5. An alternative: garnish panna cotta with fresh sliced peaches and berries. Drizzle honey on the fruit, and finish with a sprinkling of the herbs.

cotta, cold water, unflavored gelatin, heavy cream, sugar, lavender flowers, lavender extract, sour cream, salt, cinnamon, fresh peach, fresh raspberries, fresh basil, mint, honey, lemon

Taken from food52.com/recipes/22769-lavender-panna-cotta-with-peaches-berries-basil-and-a-hint-of-mint (may not work)