from the kitchen of Sharmagne Leland-St. John
1 envelope Knox unflavored gelatine (approximately 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
⅓ cup lavender sugar
1 ½ teaspoons vanilla extract
In a rather small saucepan sprinkle gelatin over the water and let
stand about 1 minute to soften. Heat gelatin mixture over low heat
until gelatin is dissolved and remove pan from heat.
In a larger saucepan over a moderately high heat, bring the cream, half and half and sugar just to a boil,while stirring to dissolve the sugar. Remove pan from the heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins and cool to room temperature.
Chill the ramekins, covered with plastic wrap,
at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water each for 2-3
seconds. Run a thin knife around edge of each ramekin and invert
ramekin onto center of a small plate.
Drizzle with blueberry syrup and sprinkle a few blueberries onto
each panna cotta, spilling over onto the plate.