The Caterer

Lavender panna cotta with sweet pickled raspberries, lavender sorbet

11 September 2006
Lavender panna cotta with sweet pickled raspberries, lavender sorbet


(serves eight)

2¼ leaves gelatine
62g sugar
5g lavender
375g cream
62g milk
Biscuit tuile for garnish

For the sorbet 100g honey lavender
30g glucose
400g sugar
550g water
Sweet and sour raspberries
100g raspberry vinegar
300g white wine vinegar
200g sugar
20-30 raspberries


Place gelatine in cold water. Put cream, milk and sugar in a pan and bring to the boil. Add lavender and infuse for 10-15 minutes. Taste it to obtain flavour desired. Add gelatine, mix until dissolved. Put over iced water. Stir until it starts to thicken, then put into moulds.

Lavender honey sorbet: Put all ingredients into pan. Bring to 117°C, then chill and churn.

Sweet and sour raspberries: Bring liquids and sugar to the boil. Cool and pass over the raspberries. Reduce half the liquid until it looks like a syrup to make sauce. Reserve.

Place panna cotta in middle of plate, top with lavender sorbet and biscuit tuile. Arrange five raspberries around edge and pour a little of the raspberry sauce around these.

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