Vegan Panna Cotta with Lavender and Honey

Ingredients

• 2 cups coconut milk
• 1 tablespoon agar-agar powder
• 1 tablespoon dried lavender flowers
• 1 third cup agave syrup
• 1 teaspoon vanilla extract
• 1 pinch sea salt
• 1 cup water
• 4 pieces fresh lavender sprigs
• 4 pieces edible flowers

Instructions

1. 1

   In a small saucepan, combine 1 cup of water and 1 tablespoon of dried lavender flowers. Bring to a boil over medium heat, then reduce the heat and let it simmer for 10 minutes to infuse the flavors.

2. 2

   Strain the lavender-infused water through a fine mesh sieve into a separate bowl, discarding the lavender flowers. You should have about 3/4 cup of lavender water.

3. 3

   In the same saucepan, combine the strained lavender water, 2 cups of coconut milk, 1 tablespoon of agar-agar powder, 1/3 cup of agave syrup, 1 teaspoon of vanilla extract, and a pinch of sea salt. Stir well to combine.

4. 4

   Bring the mixture to a gentle boil over medium heat, stirring constantly. Once it reaches a boil, reduce the heat and let it simmer for 5 minutes, continuing to stir to ensure the agar-agar is fully dissolved.

5. 5

   Remove the saucepan from heat and let the mixture cool slightly for about 5 minutes. Then, pour the mixture evenly into 4 serving glasses or ramekins.

6. 6

   Refrigerate the panna cotta for at least 4 hours or until set. The panna cotta should have a firm, yet jiggly texture when ready.

7. 7

   Once set, carefully remove the panna cotta from the refrigerator. Garnish each serving with a fresh lavender sprig and an edible flower for decoration.

8. 8

   Serve chilled and enjoy your Vegan Panna Cotta with Lavender and Honey!