Honey Lavender Panna Cotta (Print Version)

Delicate Italian treat with honey, lavender, and cream. Beautifully chilled and great for spring celebrations.

# What You'll Need:

→ Dairy

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

→ Sweeteners & Flavorings

03 - 1/4 cup honey, plus extra for drizzling
04 - 1 1/2 teaspoons dried culinary lavender buds
05 - 1 teaspoon pure vanilla extract

→ Gelatin

06 - 2 1/4 teaspoons unflavored powdered gelatin
07 - 3 tablespoons cold water

→ Garnish

08 - Fresh berries such as blueberries or raspberries
09 - Edible flowers or additional lavender buds

# Step-by-Step Guide:

01 - Combine heavy cream, whole milk, and lavender buds in a small saucepan. Warm gently over medium heat until just steaming, taking care not to boil. Cover and allow to steep for 10 minutes.
02 - In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes until fully bloomed.
03 - Strain the steeped cream mixture through a fine mesh sieve to remove lavender buds. Return liquid to the saucepan, add honey and vanilla extract, and gently heat until honey is dissolved and mixture is hot but not boiling.
04 - Remove saucepan from heat. Add bloomed gelatin to the warm cream mixture and whisk until gelatin is completely dissolved.
05 - Pour mixture evenly into six ramekins or small glasses. Allow to cool to room temperature, cover, and refrigerate for at least 4 hours, or until fully set.
06 - Serve directly in glasses or unmold onto dessert plates. Drizzle with additional honey and garnish with fresh berries and edible flowers.

# Top Tips:

01 -
  • If you want to serve something that tastes as delicate as it looks, this is your secret weapon.
  • The subtle perfume of lavender and the silkiness of cream make every bite feel special and soothing.
02 -
  • If you heat the cream too quickly or past boiling, the lavender flavor becomes muddled and bitter.
  • I learned early that under-mixing gelatin leaves uneven pockets—so whisk patiently for a flawless result.
03 -
  • Never skip blooming gelatin—otherwise, you risk lumps and a less creamy texture.
  • A dash more honey or a splash of floral syrup can transform the mood of the dessert entirely.
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