In a small bowl sprinkle the gelatin over the 2 tablespoons of water and let soften for at least 5 minutes. Lightly oil 4 5-ounce ramekins with baking spray or flavorless oil. Set aside. In a small sauce pan heat the cream, honey, and dried lavender to a light simmer then turn off the heat. Whisk to incorporate all the honey evenly, then strain

Strain through a fine-mesh sieve into a medium saucepan and cook over medium heat until slightly thickened, about 8 minutes. Add the milk-gelatin mixture, heavy cream and sugar and cook, stirring

The fruit variation – Today, we add the strawberry puree to give this a strawberry flavor. The process is also fairly simple: Pulse the fruit – 2 mins. Cook the panna cotta mixture – 5 mins. Combine the above two – 2 mins. Pour into cups – 2 mins. Chill – 4 hours or overnight. Garnish – 2 mins.

Let it rest for 4-5 minutes, and allow it to bloom. Heat coconut milk — In a saucepan over medium-low heat, add the whole can of coconut milk (whisked milk + cream), and sugar. Pour the bowl of bloomed agar-agar into this mixture, and mix well with a whisk. Stir well as the cream mixture starts to heat up.

best coconut panna cotta recipe