from Emily Dickins of Okanagan Lavender Herb Farm
The Okanagan Lavender Farm is a must visit in Kelowna. Like walking into a purple hued inhalation room. The fragrance and beauty of this lakeview farm will steal your breath. Many culinary products as well as beauty, aromatic products are available in the farm shop like the “maillette” Lavender essential oil required in this recipe.
– 2 Tbsp Cold Water
– 1 1/4 tsp Powdered Gelatin
– 1/2 Cup Sugar
– 2 Cups Whipping Cream
– 1 tsp Vanilla Extract
– 1 1/4 Cups Whole Milk
2 Drops 'Maillette' Lavender Essential Oil
– 4 Each Ripe Okanagan Pears
– 1 1/3 Cup Brown Sugar
– 1 Cup Water
– 1 Cinnamon Stick
Peel 4 pears, core and cut into small pieces. Heat in a saucepan on a low heat with water, sugar and cinnamon-Simmer until the pears are soft then remove cinnamon and blend until smooth-Allow to cool. For the panna cotta soften gelatin with 2 tablespoons cold water in a small bowl-Let stand for 10 to 15 minutes until the gelatin is dissolved-Whisk 1 cup cream, milk, vanilla and essential oil in a large bowl. Heat remaining 1 cup cream and 1/2 cup sugar in a saucepan over medium heat, stir until sugar dissolves and cream comes to a simmer-Remove from heat.
Add gelatin and stir to dissolve. Mix the hot cream gelatin mixture with the cold cream milk mixture- Spoon small amounts of the pear compote into shot glasses. Pour the cream very slowly over the compote allowing it to settle on top. Refrigerate the deserts uncovered until cold, then cover and refrigerate overnight.
Serve with lavender flowers and a small sprig of mint to garnish.