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Zombies and Lavender


Are you in on that phenomenon?

Not the werewolf one, or vampire one or the Harlem Shake one.

No I’m talking about Zombies.

That’s right, I watch a little zombie show like many others called ‘The Walking Dead’. I got sucked in from that first episode and despite the many jumps I had in the beginning I’m invested in those prison dwellers.

It’s just a TV show right? Wrong!

One country has even raised the zombie issue in Government discussions.

With this phenomenon comes countless zombie themed conversations,  of which I have had a lot, maybe you have too?

They usually go like this:

Question: “If there was a zombie apocalypse right now, what would you do?”

Answer: “I would find the nearest weapons. It’s every person for themselves.”

And there are those where you are arguing with a close friend over the characters, also another situation I have been in – let’s just say I backed out of that.

So now you know I love zombies and quirky New Girl. I can’t help it, I’m weak for being scared in a lit up room and for endless ridiculous laughter.

When phenomenon’s start out people don’t expect them to become what they do become. Well I think lavendar in desserts should be a thing. Maybe not as big as zombies, but definitely something everyone should think of incorporating into their kitchen somehow.

With recipes as simple as the one below I’m really not sure how it hasn’t already.

Lavender Panna Cotta with Mango
Adapted from TheKitchn
Serves 4

1 1/2 teaspoons powdered gelatin or 2 teaspoons agar agar powder
2 tablespoons cold water
1 cup pouring cream
1/2 cup honey, good quality runny honey
1 teaspoon dried lavender
1 cup milk
1 mango, peeled and sliced
4 tablespoons lavender sugar

Using oil, evenly grease small ramekins or glass dishes (this is on how you want the panna cotta to look) and set aside.

In a small ramekin place the agar agar powder and cold water. Set aside for 5 minutes.

Place the cream, lavender (in a small tea egg) and honey in a saucepan over low heat until it reaches a simmer. Remove from the heat and stir to ensure the honey has dissolved completely.

Add in the gelatin/agar agar mixture and whisk for 2 minutes to incorporate well. Lastly, whisk in the milk.

Pour the mixture into the greased dishes and refrigerate for a minimum of 4 hours to set.

To make the lavender sugar, place 3 tablespoons superfine/caster sugar in a blender with 1/1 teaspoon dried lavender. Pulse repeatedly until the flowers and sugar are fine.

To serve, turn out onto a plate and sprinkle 1 tablespoon of lavender sugar over the top. Place the sliced sliced mango around the panna cotta.

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