Here at our lovely Jersey Lavender Farm, we are HUGE fans of Christmas, not in the least because it is one of the quieter times on the farm as the hectic summer rush of harvesting, drying and distilling is over! We love everything about Christmas; the decorations, the time spent with friends and family and not in the least the food! However there always comes the day when we just can’t face another dried fruit and spice rich mince pie, slice of Christmas cake or bowl of Christmas pudding. So we turn to our bountiful farm larder to provide the inspiration for a light, fresh and floral Christmas treat. Have a look at some of our favourite ideas below:
Lavender and Lemon Panna Cotta
Panna Cotta is often the perfect dessert to serve as an indulgent treat between Christmas and New Year, when you still want something luxurious but definitely need something just that little bit lighter. The combination of floral lavender and fresh zest lemon tempered by the silky smooth cream is just the ticket!
To serve 4
- Heat 250ml whole milk, 250ml double cream, the zest of 1 lemon, 25g caster sugar and 1 teaspoon of our lovely dried culinary lavender until just before boiling point. Then take off the heat and leave to infuse for at least an hour.
- Soak 3 gelatine leaves in cold water until softened.
- Squeeze the excess water from the gelatine leaves and add to the pan.
- Gently reheat the cream, stirring all the time until the gelatine has dissolved.
- Strain the liquid into a jug and the pour into 4 oiled ramekins.
- Place the panna cottas in the fridge for at least an hour until set and then simply turn out and enjoy!
Grilled Duck Breasts with Lavender
The deep luxuriousness of duck is perfect at Christmas but the fatty meat does need something fragrant to cut the richness. But forget orange or cherry, lavender can be the perfect thing. This recipe simply seasons duck breasts with lavender salt before grilling.
- Use a pestle and mortar to crush 1 teaspoon of dried culinary lavender buds. Once partially ground add 1 tablespoon of coarse sea salt flakes and further pound to combine into a fragrant rub. Or if you’re short on time simply reach for a jar of our Lavender and Herb Salt!
- Score the fat of the duck breasts at 1cm intervals, making sure that you cut right through the fat but not into the meat.
- Rub a generous sprinkle of lavender salt into the skin and leave for 5 minutes to infuse.
- Grill the duck breasts on a medium heat until the majority of the fat has rendered, the skin is crisp and golden and the meat deliciously pink and tender inside.
- Simply serve with some steamed new potatoes and green veg.