After some experimentation and tweaking, we are happy to introduce our lavender beeswax candles. We meant to sell all of them but, since they smell so good, we are burning them every night in our house. Get yours before we use them all.
Lavender Panna Cotta with Poached Rhubarb
For the panna cotta:
1 Tablespoon powdered gelatin
1/4 cup water
2 cups heavy cream
1/4 cup Lavender Honey
1 Tablespoon Culinary Lavender
2 cups full fat buttermilk
For the poached rhubarb:
Juice of one lemon
1/2 cup water or sweet white wine or blush wine
2 Tablespoons Lavender Honey
5 stalks rhubarb, chopped into small pieces (1/2 inch)
Prepare the panna cotta:
Place the water in a small bowl and sprinkle the gelatin over it. Reserve. In a large heavy bottomed saucepan placed over medium heat, bring the heavy cream, honey, and lavender buds to a simmer. When the cream is hot, remove from the heat and whisk in the reserved gelatin until it is completely dissolved. Add the buttermilk and whisk until well blended.
Divide the mixture among 4-6 cups or ramekins. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving to let the cream set properly.
Prepare the rhubarb:
Place the lemon juice, water (or wine) and honey in a heavy bottom saucepan over high heat. Bring to a boil and add the pieces of rhubarb. Poach for 2-3 minutes then gently remove the rhubarb from the poaching liquid and set aside (they will continue to soften as they cool). You can reduce the poaching liquid to a syrup over medium heat and use to drizzle over the panna cotta.