Lilacs are a beautiful part of springtime in Vermont! We all know how gorgeous they are, both their appearance and their lovely smell! But what many people don’t know is that the blossoms can be used in cooking, to add a light and subtle floral taste!

Our Lilac Panna Cotta is so simple to make, but with the right presentation this can be a really nice elegant dessert to serve to your guests! And they will be even more impressed when they learn that the dessert is made with Vermont-produced milk, cream and maple sugar from your local farmstand or farmer’s market!

Many people have lilac bushes in their yards, but if you don’t have your own, you shouldn’t have much trouble finding someone who does. It is best to avoid lilacs that are growing along the side of the road and could be dirty.

Lilac season is short, so enjoy this recipe while lilac blooms are abundant!

Lilac Panna Cotta

Ingredients

• 1 ⅔ cups cream 
• ½ cup milk
• 3 tablespoons maple sugar
• 3 cups lilac flowers (only the flowers, no green stems)
• 2 ½ teaspoons powdered gelatine
• 2 tablespoons cold water

Instructions: 

1. Gently heat cream, milk, maple sugar, and lilac flowers together over a low heat, stirring occasionally. Heat until the milk mixture begins to steam and the maple sugar is dissolved.
2. Remove the mixture from heat and place it in the fridge to infuse overnight.
3. The next day, in a small bowl, sprinkle the gelatine over the cold water and set aside to let bloom.
4. Strain out the flowers and return the milk/cream mixture to a small saucepan. Gently heat until the mixture begins to steam, but does not boil.
5. Remove the milk mixture from the heat and stir in the bloomed gelatine, making sure the gelatine is completely dissolved and there are no clumps. 
6. Pass the mixture through a fine sieve to make sure there are no clumps.
7. Pour the mixture into 4 ounce jelly jars, or any small dish of your choosing, and place in the refrigerator uncovered to set.