Portion: Serves 6
1/2 cup hot water
2 tbsp sugar
1 tsp dried lavender flowers
1/2 cup cold water
2 tsp gelatin powder
Coconut Panna Cotta
1 cup milk
1 tsp vanilla essence
2.5 tsp gelatin powder
4 tbsp sugar
1.25 cup coconut milk
To make Lavender Jelly:
Put 1/2 cup water in a small sauce pan and sprinkler gelatin powder over it. Let sit for a few minutes. Put over low heat until gelatin melts completely. Mix in sugar, stir gently until completely dissolved.
Meanwhile, Mix 1/2 cup hot water with lavender and let steep 5 minutes, or until liquid turns purple and fragrant. Strain the liquid into gelatin mixture and discard lavender. Mix thoroughly.
To make Coconut Panna Cotta:
Put milk in a small saucepan. Sprinkler gelatin powder over it and let sit for a few minutes.
Put saucepan over low heat, until gelatin melts completely. Add sugar and vanilla, mix until sugar dissolve completely. Add coconut milk. Set aside to cool.
Divide Lavender Jelly among 6 6-oz custard cups. Refrigerate until set, about 1 hour.
Slowly spoon coconut milk mixture on top. Refrigerate until second layer is set, about 2 hours.
To serve, dip custard cup in hot water for 5 seconds, and then invert onto serving plate.
If you want to serve the panna cotta in a cup or glass instead of inverting onto a plate, you can reduce the amount of gelatin to achieve a more delicate consistency. Try using 1 tsp gelatin powder for the Lavender Jelly and 1.5 tsp gelatin powder for the Coconut Panna Cotta. Of course, set the Coconut Panna Cotta first before you add the Lavender Jelly on top.