Semi Dried Tomato Bruschetta

Dry ripe tomatoes in a hot oven until collapsing. Toast ciabatta bread and drizzle lavender infused olive oil. Place tomatoes on the toast bread and drizzle again with lavender oil and a dash of sea salt. ____________________________________________________________________

Lavender Olive Oil Panna Cotta

Serves 8 in ramekins

Preparation time: 20 minutes

Cooking time: 5 minutes

Ingredients

4 leaves gelatine

600ml double cream

200g caster sugar

100ml whole milk

1/2 teaspoon vanilla paste

50ml lavender infused olive oil

Soak the gelatine in a bowl of cold water. Pour the cream and milk into a small pan and add the sugar. Bring to a simmer and stir until the sugar has dissolved.. Remove the gelatine from the bowl and squeeze out excess water. Add gelatine to the warm cream and stir until dissolved. Pour the mixture through a fine sieve into a clean bowl. Add the vanilla and lavender infused olive oil and whisk to emulsify the oil with the cream.

Lightly oil each ramekin with lavender olive oil. Divide the mixture between the number you have. This is quite rich so you don't need too much. Leave to set in the fridge for 4 hours minimum. Turn out the panna cotta by dipping the ramekin into a bowl of boiling water and invert onto a plate. I served this with rhubarb puree.

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Josh's Lavender infused olive oil cake

 

Josh Ross is the very talented Head Chef at Bellamy's by Logan Brown in the Beehive/Parliament. This is one of his spectacular desserts.

Ingredients

50g egg whites

1 yolk

55 g castor sugar

1/4 vanilla pod grated

1/2 zest from 1 lemon

55g plain flour

50ml olive oil

30ml Olivo lavender infused olive oil

Pinch flaky sea salt

Separate the eggs, whisk the egg whites until soft peaks, whisk the sugar, yolk, zest and vanilla together.

Fold in the flour to the yolk and sugar mixture

Fold in the whipped egg whites 1/3 at a time

Pour into a lined oven try and bake at 160 degrees for 15 -20 minutes
Serve with whipped cream or try to create the picture above which has candied walnuts, poached pears and mascarpone

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Other Ideas:

Rub onto salmon skin before searing on the barbecue and drizzle over the top when cooked

Rub into a pork or lamb chop chop before cooking and drizzle a dash more on afterwards. Also lovely on a beef fillet.

Check out the chocolate mousse recipe under orange olive oil and substitute lavender infused oil for the orange.

 

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