Lavender Panna Cotta with Lemon Curd #BrunchWeek #Torani #Sponsored

This post is sponsored in conjunction with #BrunchWeek.
I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. 

All opinions are mine alone.

Here we are at the end of #BrunchWeek 2019! Boo. But what a line-up of bloggers, recipes, sponsors, and prizes we have had. Take a look at my introductory post for the event. And a quick shout-out of gratitude to our fearless leaders: Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures!

Saturday's Recipes

BrunchWeek Beverages

• Blackberry Peach Crush from Jolene's Recipe Journal
• Guava Lemonade from Shockingly Delicious
• Mango Lemonade Vodka Cooler from The Redhead Baker

BrunchWeek Appetizers and Salads

• Bacon Ranch Tortilla Rollups from The Mandatory Mooch

BrunchWeek Egg Dishes

• Bacon Cheddar Cheese Souffle from Cookaholic Wife

BrunchWeek Breads, Grains, and Pastries

• Bacon Cheddar Scones from The Nifty Foodie
• Savory Palmiers from Caroline's Cooking
• Vegan Biscuits & Gravy from The Baking Fairy

BrunchWeek Desserts

• Easy Champagne Cupcakes from Rants From My Crazy Kitchen
• Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
• Pineapple Paradise Layer Cake from Love and Confections
• Ricotta Cookies from April Golightly
• Rosemary Lavender Macaron from A Kitchen Hoor's Adventures
• Streusel Kuchen (German Coffee Cake) from Platter Talk
• Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
• White Chocolate Snack Clusters from Family Around the Table

Lavender Panna Cotta with Lemon Curd

Panna cotta, which just means 'cooked cream' in Italian is one of my favorite dishes to make because it's flexible, easy, and still impressive looking. I recently made a Sakura Panna Cotta with a cherry blossom suspended in a gelée. Other versions have included a Passion Fruit Vanilla Panna Cotta, Salted Juniper-Dark Chocolate Panna Cotta, and a Marigold Petal Matcha Panna Cotta.

In this version, I decided to use one of the syrups from event sponsor Torani. And I used sugar from another sponsor Dixie Crystals in both the panna cotta and the lemon curd topping. I opted for Torani's lavender syrup because I enjoy mixing herbaceous notes with desserts.

Ingredients makes 4

Yogurt Panna Cotta

• 2 T water
• 1 packet powdered unflavored gelatin
• 1-1/2 C whole-milk plain Greek yogurt
• 1/4 C granulated sugar (prefer Dixie Crystals)
• 1 T lavender syrup (prefer Torani)
• food coloring, optional and prefer natural food coloring/dyes)

Lemon Curd

• 1 C fresh lemon juice
• 4 t fresh lemon zest
• 1 C granulated sugar  (prefer Dixie Crystals)
• 6 large eggs
• 12 T butter, cut into cubes

Finishing

• Lemon Curd
• heaving whipping cream, whipped to stiff peaks
• organic lavender blossoms, optional

Lemon Curd (this can be done ahead of time and makes more than you need!)

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Yogurt Panna Cotta

Have four ramekins or glass dishes ready. I place them on a small baking sheet that fits in my fridge. Set aside.

Place the cold water in a small bowl and sprinkle the gelatin on top. Let soften for 5-10 minutes.

In the meantime, combine yogurt, sugar, and lavender syrup in a medium saucepan. Heat gently until the mixture just comes to a boil, stirring to dissolve sugar. Remove from heat and add the softened gelatin. Return pan to the stove and heat gently until the gelatin is completely dissolved, approximately 2 to 3 minutes.

Strain through a fine mesh sieve into a large measuring cup with a spout. Stir in food coloring, if using, until you get the shade that you want. I mixed in a couple drops of red and blue to get a pale purple hue.

Pour about 1/2 C into each dish. Let stand until cooled to room temperature, then  place in the fridge for 3 hours to chill until set.

Finishing
Remove the panna cotta from the fridge. Top with a spoonful of lemon curd. Use a small spoon to push the curd all the way to the edge of the glass. Add a dollop of whipped cream; you can use a piping bag if you want a design. Garnish lightly with lavender blossoms. Serve immediately

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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.