Honey Lavender Panna Cotta (Printable)

Delicate creamy dessert with floral lavender and sweet honey, perfect for a spring celebration.

# 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 allow to bloom for 5 minutes until softened.
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 boil. Remove from heat, cover, and let steep for 10 minutes to develop lavender flavor.
03 - Pour the mixture through a fine-mesh sieve to remove lavender solids. Return the strained cream to the saucepan.
04 - Stir the bloomed gelatin into the warm cream mixture until completely dissolved. Mix in vanilla extract thoroughly.
05 - Pour the mixture evenly into 4 ramekins or dessert glasses. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours until fully set.
06 - To serve, run a knife tip around the edge of each ramekin and invert onto serving plates, or serve directly in glasses. Garnish with honey drizzle, edible flowers, or fresh berries as desired.

# Top Tips:

01 -
  • It looks fancy enough for guests but honest enough to make on a Wednesday night when you need something beautiful and uncomplicated.
  • The floral and honey combination feels sophisticated without asking your kitchen to do anything difficult.
  • Four hours of chilling gives you permission to forget about it and move on with your day.
02 -
  • Not straining the lavender carefully enough leaves you with little floral bits in your teeth—I learned this the hard way and now I'm religious about it.
  • Boiling the cream will break the gelatin's setting power, so medium-low heat is non-negotiable even though it feels like nothing's happening.
03 -
  • Room temperature resting before refrigeration ensures even setting and a silkier final texture than cold-to-cold transitions.
  • If you're unmolding onto plates, dip the ramekin briefly in warm water first—it loosens everything just enough to slide out cleanly without deflating your creation.
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