Lavender and Lime Panna Cotta

Ingredients: serves 4

450 millilitres of coconut cream
¼ cup honey
1 vanilla pod, split lengthways and seeds scraped
2½ tablespoons of dried edible lavender, plus extra to serve
½ lime zest (finely grated)
1½ teaspoons of powdered gelatin

Method:

Combine the coconut cream, honey, and vanilla pod and seeds, lavender and lime zest in a saucepan over medium heat, bring to a simmer, stirring to dissolve the honey.

Remove from heat, cover and set aside to infuse for an hour.

Poor 2 tablespoons of water into a small cup and mix in the gelatin, set aside for 5 minutes.

Place the coconut cream mixture over low heat and bring just to a simmer.

Remove from the heat and poor in the gelatin mixture and whisk until the gelatin dissolves.

Strain mixture and cool to room temperature.

Poor the cooled panna cotta into individual ramekins or a serving dish and place in the fridge for up to 4 hours or until set, with a slight wobble.

Sprinkle with some extra lavender and lime zest before serving