Lavender Honey Panna Cotta
Lavender Honey Panna Cotta
Ingredients
For the Panna Cotta
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tablespoon dried culinary lavender
- 2 tablespoons honey
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 1/2 cup fresh berries, mixed
Instructions
- 1
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften).
⏱️ 10 min
- 2
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and dried culinary lavender. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Stir in the honey until fully dissolved. Cover the saucepan and let the lavender steep in the warm cream mixture for 15 minutes to infuse the flavor.
⏱️ 15 min
- 4
Strain the cream mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds. Discard the lavender. Return the strained cream mixture to the saucepan.
⏱️ 2 min
- 5
Gently reheat the strained cream mixture over low heat until warm. Add the bloomed gelatin to the warm cream, stirring constantly until the gelatin is completely dissolved. Do not boil.
⏱️ 3 min
- 6
Remove from heat and stir in the vanilla extract.
⏱️ 1 min
- 7
Carefully pour the panna cotta mixture into four 4-ounce ramekins or small serving glasses. Allow to cool to room temperature.
⏱️ 10 min
- 8
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
⏱️ 240 min
- 9
To serve, you can either serve directly in the ramekins or, for unmolding, briefly dip the bottom of each ramekin in warm water, then invert onto a serving plate. Garnish with fresh berries, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lavender Honey Panna Cotta
Ingredients
For the Panna Cotta
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 tablespoon dried culinary lavender
- 2 tablespoons honey
- 1 tablespoon unflavored gelatin powder
- 1/4 cup cold water
- 1/2 teaspoon vanilla extract
For Garnish (Optional)
- 1/2 cup fresh berries, mixed
Instructions
- 1
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften).
⏱️ 10 min - 2
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and dried culinary lavender. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Stir in the honey until fully dissolved. Cover the saucepan and let the lavender steep in the warm cream mixture for 15 minutes to infuse the flavor.
⏱️ 15 min - 4
Strain the cream mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds. Discard the lavender. Return the strained cream mixture to the saucepan.
⏱️ 2 min - 5
Gently reheat the strained cream mixture over low heat until warm. Add the bloomed gelatin to the warm cream, stirring constantly until the gelatin is completely dissolved. Do not boil.
⏱️ 3 min - 6
Remove from heat and stir in the vanilla extract.
⏱️ 1 min - 7
Carefully pour the panna cotta mixture into four 4-ounce ramekins or small serving glasses. Allow to cool to room temperature.
⏱️ 10 min - 8
Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
⏱️ 240 min - 9
To serve, you can either serve directly in the ramekins or, for unmolding, briefly dip the bottom of each ramekin in warm water, then invert onto a serving plate. Garnish with fresh berries, if desired.
⏱️ 2 min