Bob Terwilliger wrote:
> I recently got _A Chef for All Seasons_ by Gordon Ramsey. I didn't really
> expect much out of the book but it turned out to be very good. It's
> interesting, and the recipe I made from the book turned out very well. One
> of his "springtime" recipes is a jasmine-flavored crème brûlée. He also has
> a lavender ganache as part of one of the dessert recipes. Intrigued by the
> possibilities, I started googling and ran across this site:
>
> http://whatscookingamerica.net/Edibl...lowersMain.htm
>
> Based on what I read there, I have this in mind:
>
> Lilac Panna Cotta
>
> Serve panna cotta very cold with lemon-flavored sauce or lightly sweetened
> blueberries. Though traditionally unmolded, panna cotta may be chilled and
> served in wine glasses and sauced on top. If you would like to make the
> panna cotta a day ahead, decrease the gelatin to 2 5/8 teaspoons (2 1/2
> teaspoons plus 1/8 teaspoon), and chill the filled wine glasses or ramekins
> for 18 to 24 hours.
>
> 1 cup whole milk
> 2 3/4 teaspoons gelatin [see note above]
> 3 cups heavy cream
> 1/4 cup fresh lilac petals
> 7 tablespoons granulated sugar
> Pinch salt
>
> 1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin and
> let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two
> ice
> cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure
> cream into large measuring cup or pitcher. Add lilac petals and muddle
> gently. Set eight wine glasses or 4-ounce ramekins on baking sheet.
>
> 2. Heat milk and gelatin mixture over high heat, stirring constantly, until
> gelatin is dissolved and mixture registers 135 degrees on instant-read
> thermometer, about 1 1/2 minutes. Off heat, add sugar and salt; stir until
> dissolved, about 1 minute.
>
> 3. Stirring constantly, slowly pour cream with lilac into saucepan
> containing milk, then transfer mixture to medium bowl and set bowl over ice
> water bath. Stir frequently until thickened to the consistency of eggnog
> and
> mixture registers 50 degrees on an instant-read thermometer, about 10
> minutes. Strain mixture into large measuring cup or pitcher, then
> distribute
> evenly among wine glasses or ramekins. Cover baking sheet with plastic
> wrap,
> making sure that plastic does not mar surface of cream; refrigerate until
> just set (mixture should wobble when shaken gently), 4 hours.
>
> 4. Serve panna cotta in wine glasses, or unmold panna cotta from ramekins
> and serve immediately.
>
> Bob, in search of organic lilacs

Oh my! Now why am I thinking of a rose variant?! Yes, the
problem is finding organic ones.

--
Jean B.