Honey Lavender Panna Cotta (Printable)

Creamy Italian dessert blending floral lavender and honey for a delicate, refreshing finish.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes until softened.
02 - Combine heavy cream, whole milk, honey, and dried lavender in a medium saucepan. Heat gently over medium-low heat until steaming, stirring occasionally. Do not allow to boil. Remove from heat, cover, and steep for 10 minutes.
03 - Pour the cream mixture through a fine-mesh sieve to remove lavender solids. Return the strained mixture 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 - To unmold, run a knife around the edge of each ramekin and invert onto serving plates. Alternatively, serve directly in glasses. Top with honey drizzle, edible flowers, or fresh berries.

# Expert Advice:

01 -
  • It tastes like spring in a spoon, with that delicate floral whisper that makes people pause mid-bite wondering what they're tasting.
  • You'll have an impressive dessert ready in less than five minutes of actual hands-on work, plus chilling time.
  • There's something magical about how silky and luxurious it feels even though the ingredient list is refreshingly short.
02 -
  • If your panna cotta breaks when you try to unmold it, don't panic—serve it directly in the glass and top it with berries and honey, and nobody will know the difference.
  • The gelatin amount matters more than you'd think; too little and it won't set, too much and it becomes bouncy rather than silky, so measure carefully.
  • Cold water for blooming is non-negotiable because warm water will activate the gelatin too early and create lumps that you can't fix later.
03 -
  • Make panna cotta in glasses instead of ramekins if you want to skip the unmolding drama entirely and still look impressive.
  • Prepare this dessert up to two days ahead, which makes it perfect for dinner parties when you want to focus on everything else.
  • Warm the saucepan under hot water before pouring to ensure even cooking and a more delicate infusion of the lavender flavor.
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