Strawberry Panna Cotta with Lavender Jelly

Listener 10/1/2009

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For an artistic finish to your meal, we can't go past this exquisite dessert.

4 sheets	Gelatine
300 ml	Water

Simmer the milk, cream and sugar for 5-6 minutes to dissolve the sugar, then remove from the heat.
Soak the gelatine leaves in a bowl of cold water until they are softened and slippery. Discard the water, then stir the gelatine into the hot cream mixture.
Put the strawberries into a food processor, then purée until smooth. Pour the purée into the cream mixture, then strain into a jug.
Divide the strawberry cream mixture between 4 individual cups or ramekins. Cover with plastic wrap and refrigerate for 3-4 hours until set. Dip the base of each dish into warm water for a second or two, then turn them out. Serve with lavender jelly and fresh strawberries.
Lavender Syrup: Soak the gelatine sheets in cold water until slippery, then drain off the soaking water.
Pour the boiling water onto the gelatine, then stir until it dissolves.
Pour in the lavender syrup and taste - it may need a little more sugar. Pour the liquid into a shallow tray, then refrigerate until set. Cut the jelly into shapes, then serve.
Lavender Jelly: Boil the water, then pour it over the lavender flowers and leave overnight to macerate. The next day, put the water, flowers and sugar into a saucepan and bring to a simmer. Strain and discard the flowers, then leave the syrup to cool.