B Street House B&B

Virginia City, Nevada

Specialty Recipe

Lavender Panna Cotta with Sautéed White Peaches

Ingredients for panna cotta:

1 cup Half and Half

1/4 cup heavy whipping cream

1/4 cup hot water

2 teaspoons unflavored gelatin

1/3 cup sugar

1/4 cup Mediterranean style yogurt cheese

1 Tablespoon dried lavender, crushed

Sauteed peaches:

2 Tablespoons butter

3 Tablespoons packed brown sugar

3 cups sliced peeled, fresh white peaches

2 Tablespoons fresh lemon juice

Panna Cotta: Sprinkle gelatin over hot water and set aside. In a medium saucepan combine Half and Half, whipping cream, sugar and crushed lavender. Bring to a simmer over medium heat and stir until mixture is hot. Remove from stove and let the mixture steep for 10 to 15 minutes. Strain mixture through a fine sieve and discard lavender. If a finer mixture is desired, sieve through several layers of cheese cloth. Otherwise some small pieces of lavender will remain in the panna cotta. Bring mixture to simmer again on stove and add gelatin mixture, stirring constantly until gelatin is completely melted and incorporated into cream mixture.

Remove from heat and whisk yogurt into cream mixture. Pour into small heart-shaped or star-shaped molds (each holding about 1/2 cup) and place in refrigerator for a few hours or overnight. A few minutes before serving, unplate panna cotta onto a small dessert plate. Refrigerate the panna cotta while preparing the fruit.

Fruit Topping: In a medium sauté pan melt butter and 3 brown sugar. Mix peaches lemon juice to keep peaches from turning brown. Sauté peaches in butter brown sugar mixture until just warm. Using a slotted spoon, remove peaches from sauté pan and place them decorative on plate next to panna cotta. Garnish with fresh berries.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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