Recipe of the Month (May 2016)

Welcome to our recipe of the month page where I will be sharing recipes for dishes I serve at Chalet Bluebell, our catered chalet in Les Gets.

Lavender Panna Cotta with Lemon Curd, Meringue & Strawberries


Difficulty: Easy

Prep time: 1 hour
Cooking time: 
12 hours

Portions: 6-8

Special Equipment: Dehydrator (optional), electric whisk

Strawberries are starting to come into season and this mix of flavours & textures works a treat with them! If you can’t get hold of lavender then lemon verbena, lemon thyme or basil will work just as well.


Panna Cotta

  • 540g Double cream
  • 180g Milk
  • 3 leaves of gelatine
  • 110g sugar
  • 3 stems & leaves of lavender



  1. Add the cream, milk and sugar into a pan, add the lavender and bring to a simmer then turn off the heat. Cover the pan with cling film and leave to infuse for 10 minutes.
  2. Soak the gelatine in cold water.
  3. There are many factors that can effect the strength of the lavender so you will need to taste the cream to ensure it has enough flavour. The lavender flavour should come through nicely, if it’s too subtle then add another stem of lavender, bring to a simmer, cover and leave to infuse.
  4. Once you are happy with the flavour of the panna cotta, squeeze the excess water from the rehydrated gelatine and add to the cream, stir to dissolve.
  5. Pour the cream into a bowl and chill over a bowl of ice water until room temperature.
  6. Pour the panna cotta into moulds, or you can use a large square or rectangle container so the cream fills at least 1.5cm up the sides.
  7. Set in the fridge for at least 3 hours.

Lemon Curd

  • 32g lemon juice
  • 75g sugar
  • 35g butter
  • 1 egg


  1. Whisk together the lemon juice, sugar & egg in a metal bowl and set over a pan of simmering water (bain-marie) on a low heat.
  2. When the mixture starts to warm, add the butter and continue to whisk.
  3. Whisk regularly or continuously if the mixture is starting to stick to the side of the bowl.
  4. When the mixture is thick and glossy approx. 10 mins, remove from the heat, pass through a fine sieve and chill in the fridge.


  • 90g egg white (approx. 3)
  • 180g caster sugar
  1. Warm an oven to 190C.
  2. Place the sugar in a thin layer on a tray lined with parchment paper and warm in the oven until the sugar starts to melt around the edges.
  3. Whisk the egg whites in a clean, grease free bowl until frothy, add the sugar and continue to whisk until the mixture is cool and holds its shape.
  4. Turn the oven down to its lowest setting and let cool.
  5. Spread the meringue 1cm thick onto a tray lined with parchment paper or a non-stick mat and place in the oven for 4-6 hours until it is brittle when snapped.

Strawberry powder (optional)

  • 100g strawberries
  1. Wash the strawberries and place on a non-stick mat in a dehydrator for approx.. 12 hours at 40C until dry and crisp.
  2. Blitz the strawberries in a spice grinder into a powder.

To serve

  • 200g strawberries
  1. Wash the strawberries and cut into quarters lengthways

To Finish

  1. Dip the panna cotta moulds or container into hot water to loosen the panna cotta from the sides and gently tip the panna cotta onto the plate or onto a board if it was set in a large container.
  2. If the panna cotta was set in a large container use a hot knife (warm in hot water) to cut the panna cotta into rectangles and place on the plate.
  3. Spoon the curd in drops scattered around the plate.
  4. Smash the meringue with the back of a spoon and then spoon around the plate as you like.
  5. Place 5 pieces of strawberry around the plate.
  6. Dust the strawberry powder over the plate.

Bon Appétit!