The perfect post pasta dessert. Vanilla Bean Lavender Panna Cotta makes 4  1 ½ c who

The perfect post pasta dessert.

Vanilla Bean Lavender Panna Cotta

makes 4 

1 ½ c whole milk

1 ½ c heavy cream

1/3 c sugar

1 vanilla bean, seeds removed, pod reserved

1 heaping T lavender

2 egg whites

1. Preheat oven to 290 degrees F. 2. Add milk, cream, sugar, vanilla beans + pod to a medium saucepan. Heat on medium just to a simmer, stirring occasionally. 3. Add lavender, turn off heat, and cover. Allow to sit and steep for at least 15 minutes. 4. Strain liquid with a fine mesh sieve. 5. Place egg whites in a large bowl and temper; add one ladle of the cream base and wisk. Add another ladle, and wisk again. Then add the rest, wisk lightly to combine. 6. Place ramekins in a high rimmed roasting pan, pour the cream base to fill each. 7. Add pan carefully to the oven. Once level, pour hot water into the base of the pan, reaching about 1/3 of the way up the ramekins. Bake for 1 hour, turning half way through. 8. Place ramekins in the refrigerator for at least 2 hours to set. 9. When ready to serve. Let sit in hot water for a moment, use a knife to loosen all around, and turn over onto a plate. Serve just like this, with macerated strawberries and balsamic glaze, a drizzle of honey or runny zabaglione.