Yogurt Panna Cotta

Ingredients

• 5 egg yolks
• 200 g lavender honey
• 250 ml Whipping Cream
• 250 ml yogurt
• 1 tbsp dried lavender buds
• 12 sheets white gelatin
• fresh flowers
• lavender buds (for decoration)

Instructions

1. 1.

   Soak gelatin in cold water. Beat egg yolks with a stand mixer until thick and pale, gradually whisk in the honey, continue beating until a nearly white, thick cream forms, then fold in the yogurt.

2. 2.

   Bring lavender buds to a boil with 1 cup of water and let steep for about 5 minutes, then strain and collect the lavender-infused water. Add cream, bring to a second boil.

3. 3.

   Squeeze out excess water from gelatin, dissolve it in the hot cream-lavender mixture, allow to cool slightly, then fold into the mixture. Pour the mixture into dish molds, smooth the tops, and refrigerate for about 4 hours.

4. 4.

   For serving, briefly place the molds in warm water, unmold, and garnish with fresh flowers and lavender buds.