Honey Lavender Panna Cotta Treat (Printable)

Creamy Italian dessert blending floral lavender and sweet honey for 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

# How-To Steps:

01 - Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes until fully hydrated.
02 - In a medium saucepan, combine heavy cream, whole milk, honey, and dried lavender. Heat gently over medium-low heat until just steaming, stirring occasionally. Do not allow to boil.
03 - Remove from heat, cover the saucepan, and let steep for 10 minutes to fully extract lavender flavor.
04 - Pour the mixture through a fine-mesh sieve to remove all lavender solids. Return the strained mixture to the saucepan.
05 - Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Add vanilla extract and mix thoroughly.
06 - Divide the mixture evenly among four ramekins or dessert glasses. Cool to room temperature, then cover and refrigerate for at least 4 hours until fully set.
07 - Unmold 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.

# Expert Advice:

01 -
  • It requires almost no active cooking time, just a gentle warm-up and then the fridge does all the work while you relax.
  • The lavender and honey combination whispers elegance on the palate without being heavy or cloying.
  • You can prepare these the morning of a dinner party and forget about them until it's time to plate.
02 -
  • Don't let your cream mixture boil or even come to a simmer, because high heat can damage the delicate structure you're building and make the final texture grainy.
  • The lavender steeping time is non-negotiable for flavor development, but going over ten minutes can make the mixture taste slightly bitter, so set a timer.
03 -
  • If your kitchen runs warm, unmold the panna cotta onto a pre-chilled plate so the warmth of your hands doesn't cause them to collapse during plating.
  • Make these up to three days ahead and keep them covered in the refrigerator; they actually improve slightly as flavors continue to meld and the gelatin sets more firmly.
Go Back