Coconut and Lavender Agar Agar, like a Vegan Panna Cotta or Biancomangiare

I like to use lavender for dessert, but the flavour has to be delicate, not too overwhelming. 

Ingredients: 

one small bunch of Lavender

3 tbsp caster sugar

1x400ml can coconut cream +

same amount in boiling water to rinse the can

1 tsp agar agar

to serve: blackberries and lavender

Pick the lavender from the garden and make sure it is clean, or rinse lightly and pat dry with a clean tea towel. Put in a container and cover with the caster sugar. Put a lid on and leave for 2-3 days. The sugar will absorb the aroma of the flowers. 

 Place the coconut cream in a pot, fill the can with the same amount of boiling water to rinse it and add into the pot. Remove the flowers from the sugar (it will be crumbly and moist) and add it to the mixture. Add a tsp of agar agar and bring to the boil stirring constantly. You can add a few petals of lavender if you like, but don't overdo it - not everyone likes to find 'bits' in such a smooth pudding. Fill 6 individual jelly moulds and let them set. The container with the lavender and sugar still had some sugar around the sides so I put the blackberries there for a few hours to marinate (with the lavender also) and get a bit of juice! I serve them alongside the tipped agar agar, which tasted a bit like young coconut flesh and with a subtle but distinctive lavender flavour.

Photos and Recipes by Alessandra Zecchini ©

Do you know the name of these Campanula flowers, and Vegan chocolate pudding with strawberries and edible flowers

Sue gave me these beautiful flowers, the purple ones smell like honey, so delicious!

I believe that they are a type of Campanula (bell flowers), but I don't know the exact name. 

Do you?

Vegan chocolate pudding with strawberries and edible flowers

Arantxa picked flowers from the garden: roses, lavender, sage, violets and nasturtiums 

 I made my trusted vegan chocolate pudding, and since we are in season I wanted to top it with some strawberries, and maybe some flowers too? So I asked Arantxa to look after this.

For 4 puddings:

500 ml oragnic soy milk (I use Vitasoy, either Original, Milky or Calci Plus)

2 tbsp raw sugar

1 heap tbsp cocoa (the better the cocoa the better the flavour, so don't go for cheap baking cocoa, but for 'hot chocolate' quality)

1 tbsp cornflour

Natural Vanilla essence (or a little cinnamon if you prefer)

Strawberries and edible flowers to finish.

Dissolve the dried ingredients with a little soy milk to make a paste, then add the rest of the milk and mix well. Put on the stove on low and, always stirring, bring to simmering point. Make sure that you stir well, especially around the borders and bottom of the pot, so that the pudding has a smooth consistency. As soon as it start thickening turn the element off, add the vanilla essence (if using) and keep stirring until it has cooled down a bit. Divide into 4 dessert ramekins or small bowls (or teacups) and refrigerate. Cut the strawberries and place over the puddings, then add the petals of edible flowers (I think that maybe there was a bit much here, with lots of lavender, rose and sage aromas… but it was definitely a very perfumed dessert!).

Photos and Recipes by Alessandra Zecchini ©