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Lavender White Chocolate Pannacotta Recipe | Bequeen Spoons

Lavender White Chocolate Pannacotta2016-03-08 15.35.09


1 quart heavy Cream

1/2 cup sugar

1 Tablespoon Dried Lavender

12 ounces Vlahrona 35% Ivoire Chocolate

4 sheets gelatin



Place your gelatin in cold water. Let sit for 2-5 minutes. Once the gelatin is soft,

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Gelatin Soaking in Cold Water

squeeze out all the water and set aside.


In a medium pot, mix the  heavy cream, lavender and the sugar. Place on the stove on medium heat. Heat until the edges start to simmer and the pot is steaming. Turn off the heat.


Cover the pot and let sit for 5 minutes.


Add your gelatin and chocolate and whisk until smooth.2016-03-08 15.51.17


Strain the base to remove all the lavender.


Place in an ice bath of half ice and half water. Stir every few minutes.


Once the base is cool, pour into 8 ramekins or cups of your choice. Make sure the base is cold when you mold it or the gelatin will all sink to the bottom.


2016-03-08 16.33.52Refrigerate for 4 hours.


Once set, top your pannacotta’s with blueberries and pistachio ice cream. Or roll with your favorite toppings.

2016-03-06 16.29.32Enjoy!!!