Beet, Buttermilk and Maple Lavender Pana Cotta

Featuring: Gray Silo Lavender Farm Lavender Infused Maple Syrup

1 1/2 cups 35%MF cream 

3/4 cup buttermilk 

1/2 of a vanilla bean pod (or, alternatively, 1 1/2 tsp vanilla extract) 

1/2 cup Gray Silo Lavender Infused Maple Syrup 

3 ounces (90g or 1 small) beet, peeled and finely diced 

1/2 tsp dried lavender 

2 tbsp cold water 

1 pouch (7g) unflavoured gelatin 

Robust extra virgin olive oil & orange supreme segments for serving 

● Pour cream and buttermilk into a small sauce pot. Using the tip of a paring knife, scrape seeds from vanilla pod and add to pot along with scraped pod, maple syrup, beet and dried lavender and whisk to combine. Bring mixture to a simmer over medium heat, then reduce heat to low, cover, and cook gently for 25 minutes. 

● Remove and discard vanilla pod. Using an immersion blender, puree cream mixture until smooth, then pass through a fine mesh strainer into a bowl and set aside.

● Place water in a small sauce pot, sprinkle gelatin over top, and allow to bloom 5 minutes, then set pot over medium heat and warm through just until gelatin melts. Pour gelatin into reserved cream mixture and stir to combine.

● Divide mixture into four ramekins and cool slightly, then cover with plastic wrap and allow to set in the fridge for a minimum 4 hours or overnight. 

● To serve, run an offset spatula or butter knife around the pana cotta, then dip the bottom of the ramekins in hot water for 10 seconds before inverting onto serving plates. Finish with a drizzle of olive oil and some orange supremes.

Makes 4