Dreamy Magnolia and Lavender Panna Cotta 🌸 🍮

There's nothing quite like the magnificence of a Magnolia in full bloom. Its one of our favourite times of year here at Gypsy Belle HQ. Not only does our Magnolia provide an abundance of blooms for us to admire and snip a few stems for the dining table vase but we also love to utilise her blooms in a multitude of ways to support our health and wellbeing.

From dehydrating to use in sleepy teas to herbal syrups that can be used in desserts, baking, mocktails and more!

*please note- avoid in pregnancy

Food as medicine....the benefits of Magnolia

Constituents in Magnolia have been shown in research to be beneficial in a wide variety of ailments inlcuding nervous anxiety, sleeplessness and headaches as well as rheumatic complaints, coughs, colds and upper respiratory complaints.

Here I have decided to combine the benfits of magnolia with the benefits of lavender to create a delicous dessert that is not only gut healing but also gently supports the body to ease into a restful nights sleep.

Panna Cotta Recipe

SERVES 6

800mL/2 cans coconut cream

1/2 cup magnolia syrup (see recipe below)

2-4 tsps vanilla extract

3 tbsp dried lavender, plus extra to serve

3 tsp powdered gleatin

Bee pollen to serve (optional)

Combine the coconut cream, vanilla and lavender in a saucepan over medium heat and bring to the boil.

Allow to simmer for 5-10 minutes then turn the heat off and add in the magnolia syrup. Let sit for approx. 1 hr to allow the flavours to infuse.

In a small bowl place 4 tbsp of warm water and sprinkle over the gelatin powder. Set aside for 5-10 minutes to allow it to bloom.

When ready to mix in the gelatin, gently reheat the coconut cream mixture until warmed through.

Remove from the heat and pour a small amount into the gelatine to loosen the gelatin mix. The add the gelatin to the coconut cream mixture and whisk constantly until the gelatin has dissolved.

Strain and pour into ramekins. Refrigerate for atleast 4 hours or until set. Should be firm with a slight wobble.

Decorate with some edible flowers and bee pollen if desired.

Magnolia Syrup Recipe

2 C of edible magnolia petals and or buds, cleaned and roughly chopped

3 C filtered water

2 C raw honey

~ Put the flower petals and water into a medium size saucepan and bring to the boil.

~ Simmer on low-medium heat until the liquid has reduced by about half.

~ Strain out the flowers and allow to slightly cool and add in the raw honey.

~ Mix well and store in a sterilised jar. Keep refrigerated.