Honey Lavender Panna Cotta (Printable)

Silky Italian treat flavored with honey and lavender, ideal for spring evenings or festive gatherings.

# 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

# Method:

01 - Combine heavy cream, whole milk, and lavender buds in a small saucepan. Heat gently over medium heat until just steaming. Remove from heat, cover, and let steep for 10 minutes.
02 - Sprinkle the powdered gelatin over cold water in a small bowl. Allow the gelatin to soak and bloom for 5 minutes.
03 - Strain the cream mixture through a fine mesh sieve to remove lavender buds. Return the liquid to the saucepan. Add honey and vanilla extract, heating gently until the honey fully dissolves.
04 - Remove the saucepan from heat. Add the bloomed gelatin and whisk until fully dissolved throughout the mixture.
05 - Pour the prepared panna cotta mixture evenly into six ramekins or small glasses. Cool to room temperature, cover, and refrigerate at least 4 hours until set.
06 - To serve, unmold onto plates if desired or present in the glasses. Drizzle with honey and garnish with berries and edible flowers.

# Expert Advice:

01 -
  • The lavender and honey transform a simple panna cotta into an aromatic delight your friends will never guess is so easy.
  • Once chilled, it’s a dessert that feels as elegant as any Parisian pâtisserie but requires hardly more than a whisk.
02 -
  • Letting the cream come too close to boiling can mute the lavender’s freshness—more than once, I learned this by getting distracted.
  • Taste the mixture after steeping; a few extra minutes can intensify the lavender, but stop before it turns bitter.
03 -
  • Blooming gelatin fully in cold water prevents any lumps—never rush this step.
  • The real trick is tasting your cream before chilling so you can adjust sweetness or floral notes on the fly.
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