Audio By Carbonatix
Chef Greg LaPrad of Quiessence at the Farm at South Mountain joined us for this week’s Chef Chat. When LaPrad’s not busy planning the day’s menu, he can be found in the kitchen experimenting with local produce.
This week, he shares his recipe for a Quiessence dessert: Lavender Vanilla Bean Panna Cotta …
Ingredients:
- 6 cups heavy cream
- 7 sheets gelatin
- 1 cup granulated sugar
- 1 vanilla bean, split
- 1 tsp lavender
Method
This year, make your gift count –
Invest in local news that matters.
Our work is funded by readers like you who make voluntary gifts because they value our work and want to see it continue. Make a contribution today to help us reach our $30,000 goal!
- Place 4 cups of heavy cream, sugar, vanilla bean and lavender in medium saucepot over medium heat.
- Bring cream to a steep, slightly before a simmer turn heat off.
- In a small bowl pour remaining 2 cups of heavy cream over gelatin sheets and let bloom for 5-10 minutes.
- Pour warm cream mixture over the gelatin and mix until gelatin is completely dissolved.
- Strain mixture and pour into 6-8oz soufflé ramekins and refrigerate until thoroughly set about 8-10 hours.
- Once set run a warmed knife along edges of ramekins and invert onto a plate or small bowl. Top with fresh berries or other fruit.
