Chocolate Panna Cotta with Lavender Cream

I adapted this from Almost Bourdain, lessening the gelatin as it was too firm.

xx
Laine


Chocolate Panna Cotta with Lavender Cream
Serves 6

1/2 tablespoon powdered gelatin
1/4 cup water
1 cup whole milk
1 cup heavy cream
1/3 cup honey
8 oz bittersweet chocolate
1 cup Greek yogurt
3/4 cup whipping cream
1 tea bag pure lavender tea, or 1 tablespoon loose lavender

1. Infuse the lavender tea in the 3/4 c. cream overnight in the refrigerator.
2. Place the water in small bowl and sprinkle the gelatin over it. Reserve.
3. In a large heavy-bottomed saucepan over medium heat, bring the milk, non-infused heavy cream, and honey to a simmer.
4. When the mixture is hot, remove from the heat and whisk in the chopped chocolate until melted.
5. Add the reserved gelatin and stir until it is completely dissolved.
6. Add the yogurt and whisk vigorously until well blended.
7. Pour the mixture into small bowls or glasses. Let stand at room temperature for 20 minutes and then refrigerate for at least 4 hours before serving.
8. Strain the lavender-infused cream and lightly whip, adding a little sugar to taste.
9. Serve lavender cream on top of the chilled panna cotta. Garnish with mint leaves.