Lavender panna cotta with peach purée

CKD Stage: HD
Origin: Germany

Ingredients (4 Servings)

  • 10 sprigs of lavender or 1 tbsp. of dried lavender blossoms (from the chemist)
  • 500 g of whipping cream
  • 1 packet of vanilla sugar 
  • 50 g sugar
  • 3 sheets of white gelatine 
  • Water
  • 2 ripe peaches 
  • 1 tbsp. of sugar
  • 1 tsp. lemon juice 
  • 1-2 tbsp water

Nutritional values (per serving)

Calories479 kcal
Fat40 g
Sodium44 mg
Carbohydrates27 g
Protein5 g
Phosphorus100 mg
Potassium253 mg


Wash the lavender and dab dry.
Bring cream, vanilla sugar, 50 g sugar and lavender to boil in a pan and simmer at a low temperature for around 15 minutes.
In the meantime, soak the gelatine in cold water.
Pour the cream through a fine sieve in order to extract the lavender.
Break up the gelatine and dissolve in the hot cream.
Rinse out four cups or small dishes with cold water. Pour in the lavender cream and then allow to cool. Cover and set aside somewhere cool for at least 6 hours.
Wash, dab dry, half and remove the stones from the peaches before cutting into chunks.
Purée in a tall container with 1 tbsp. of sugar, lemon juice and 1-2 tbsp. of water.
Immerse the cups/dishes in hot water for a short time and then turn the panna cotta out onto the plate. Decorate with the peach purée.