Chef News

Chef Greg LaPrad's Lavender Vanilla Bean Panna Cotta

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

  1. Place 4 cups of heavy cream, sugar, vanilla bean and lavender in medium saucepot over medium heat.
  2. Bring cream to a steep, slightly before a simmer turn heat off.
  3. In a small bowl pour remaining 2 cups of heavy cream over gelatin sheets and let bloom for 5-10 minutes.
  4. Pour warm cream mixture over the gelatin and mix until gelatin is completely dissolved.
  5. Strain mixture and pour into 6-8oz soufflé ramekins and refrigerate until thoroughly set about 8-10 hours.
  6. 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.
KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Claire Lawton
Contact: Claire Lawton