Sheep's Milk Panna Cotta

Sheep’s Milk Panna Cotta

7 sheets gelatin
1040g Sheep’s milk
100g Sugar
5 grams Fresh Lavender

Bloom gelatin in ice water. Bring milk, sugar, and scraped vanilla bean up to a boil. Remove from heat. Add lavender buds. Allow to steep for 5 minutes. Strain milk through chiniose.
Bring milk back up to a boil. Remove from heat and add bloomed gelatin. Pour into dishes and allow to set in refrigerator for 4 hours before eating.

Garnish with some cookie crumbles and fresh strawberries

Liz Williams, Pastry Chef