I don't know if you do this but I sometimes daydream myself into what I think is a brilliant idea. Edible flowers have fascinated me of late and as I sat staring at my garden one day I thought of making panacotta using lavender flowers. I've made panacotta a few times before and its so lovely yet simple to make. I thought lavender would add a touch of exotic to this creamy dessert.
The recipe is very simple. I simmered 300ml of milk in a saucepan and after it reached boiling point, I added a few fresh lavender flowers. These mask the milky smell (which I detest) and bring out a lovely flavour. I soaked 3 gelatine leaves in water so as to soften them and then added them to the mix. I then added a couple of tablespoons of sugar and some honey to taste. Then in goes 300ml of double cream, stir, stir stir and leave it to cool. I poured the mixture into ramekins, covered them with clingfilm and left them to set in the fridge. The next day, I used a small knife to tease them out of the ramekins.