Cedar Panna Cotta Recipe

Bloom the Gelatin

In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water and let it sit for about 5 minutes until it blooms.

Heat Cream Mixture

In a saucepan, combine the heavy cream, whole milk, granulated sugar, salt, and cedarwood infusion. Heat over medium heat until just steaming, but do not let it boil.

Combine Gelatin

Remove the saucepan from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved.

Chill

Pour the mixture into molds and refrigerate for at least 4 hours or until set.

Cook the Peaches

In a saucepan, combine the diced peaches, elderflower syrup, lemon juice, and water. Cook over medium heat, stirring occasionally, for about 10 minutes until the peaches soften.

Thicken the Compote

In a small bowl, mix the cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the peach mixture and cook for an additional 2-3 minutes until thickened.

Cool the Compote

Remove from heat and let cool before serving.

Make the Tuille Batter

Preheat the oven to 350°F (175°C). In a bowl, cream the softened butter and powdered sugar together until light and fluffy. Gradually mix in the flour, lavender flowers, egg whites, and salt until smooth.

Bake the Tuille

Spoon small amounts of the batter onto a baking sheet lined with parchment paper, spreading them thin. Bake for about 8-10 minutes or until golden brown. Let cool and harden.