I am a catering chef and we have an upcoming plated dinner for 600-650 in a few months. Our client is interested in us incorperating the color purple into the dessert. I try to avoid food colorings and keep dishes chemical and additive free. I have had luck with a lavender lemon flan in the past an but made a lavender sugar to flavor it and did not get any color. I also was thinking of making a lavender panna cotta depending on which direction my client goes with their menu choices.
The question is, has anyone had luck getting a lavender color from lavender? If not, is there another way to get a natural purple tint into (I'm thinking steeped into a cream to be used in the dessert) on my dessert plate? I have little experience with lavender and would appreciate any feedback. Also, I'm not married to the cream based dessert, it was just the initial brain spurt.