Honey Lavender Panna Cotta (Printable Version)

A creamy Italian dessert featuring honey and floral lavender, chilled to a delicate finish.

# What You Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners & Flavorings

03 - 1/3 cup honey
04 - 2 teaspoons dried culinary lavender
05 - 1 teaspoon pure vanilla extract

→ Setting Agent

06 - 2.5 teaspoons unflavored powdered gelatin
07 - 3 tablespoons cold water

→ Garnish

08 - Fresh edible flowers
09 - Extra honey for drizzling
10 - Fresh berries

# Directions:

01 - In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes
02 - In a medium saucepan, combine heavy cream, whole milk, honey, and dried lavender. Heat gently over medium-low heat until steaming, stirring occasionally, without boiling. Remove from heat, cover, and steep for 10 minutes
03 - Pour the mixture through a fine-mesh sieve to remove lavender solids. Return strained liquid to the saucepan
04 - Stir the bloomed gelatin into the warm cream mixture until completely dissolved. Mix in vanilla extract
05 - Pour the mixture evenly into 4 ramekins or dessert glasses. Cool to room temperature, then cover and refrigerate for at least 4 hours until fully set
06 - Unmold panna cotta by running a knife tip around the edge and inverting onto plates, or serve directly in glasses. Garnish with honey drizzle, edible flowers, or fresh berries as desired

# Expert Tips:

01 -
  • Elegant and floral flavor profile with the subtle blend of honey and lavender.
  • Simple preparation with minimal ingredients and easy steps.
  • Perfect for spring celebrations or as a light, refreshing dessert.
  • Vegetarian and gluten-free, suitable for many diets.
02 -
  • Do not boil the cream mixture to preserve delicate lavender flavor.
  • Allow the mixture to cool before refrigerating for better texture.
  • If using edible flowers, ensure they are safe and pesticide-free.
  • For easier unmolding, briefly dip ramekins in warm water before inverting.
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