Lemon Lavender Panna Cotta
Lemon Lavender Panna Cotta
Ingredients
For the Panna Cotta
- 1/4 cup cold water
- 1 tablespoon unflavored gelatin powder
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon dried culinary lavender
- 1 tablespoon lemon zest, from 1 large lemon
- 1 teaspoon vanilla extract
For the Lemon Syrup (Optional)
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- 1
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom and soften.
⏱️ 10 min
- 2
In a medium saucepan, combine the heavy cream, granulated sugar, and dried culinary lavender. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 3
Remove the saucepan from the heat. Stir in the bloomed gelatin until completely dissolved. Add the lemon zest and vanilla extract, stirring well to combine.
⏱️ 2 min
- 4
Strain the panna cotta mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds and any undissolved zest. This will ensure a smooth texture.
⏱️ 3 min
- 5
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small dessert glasses. Cover each with plastic wrap.
⏱️ 5 min
- 6
Refrigerate the panna cotta for at least 4 hours, or preferably overnight, until set.
⏱️ 240 min
- 7
If making the lemon syrup: In a small saucepan, combine the granulated sugar, water, fresh lemon juice, and lemon zest. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool completely.
⏱️ 5 min
- 8
To serve, you can either serve the panna cotta directly in the ramekins or invert them onto dessert plates. To invert, briefly dip the bottom of the ramekin in warm water, then run a thin knife around the edge before flipping. Drizzle with the cooled lemon syrup, if desired, and garnish with a fresh lavender sprig or lemon twist.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Lavender Panna Cotta
Ingredients
For the Panna Cotta
- 1/4 cup cold water
- 1 tablespoon unflavored gelatin powder
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon dried culinary lavender
- 1 tablespoon lemon zest, from 1 large lemon
- 1 teaspoon vanilla extract
For the Lemon Syrup (Optional)
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
- 1
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom and soften.
⏱️ 10 min - 2
In a medium saucepan, combine the heavy cream, granulated sugar, and dried culinary lavender. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 3
Remove the saucepan from the heat. Stir in the bloomed gelatin until completely dissolved. Add the lemon zest and vanilla extract, stirring well to combine.
⏱️ 2 min - 4
Strain the panna cotta mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds and any undissolved zest. This will ensure a smooth texture.
⏱️ 3 min - 5
Divide the panna cotta mixture evenly among four 4-ounce ramekins or small dessert glasses. Cover each with plastic wrap.
⏱️ 5 min - 6
Refrigerate the panna cotta for at least 4 hours, or preferably overnight, until set.
⏱️ 240 min - 7
If making the lemon syrup: In a small saucepan, combine the granulated sugar, water, fresh lemon juice, and lemon zest. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool completely.
⏱️ 5 min - 8
To serve, you can either serve the panna cotta directly in the ramekins or invert them onto dessert plates. To invert, briefly dip the bottom of the ramekin in warm water, then run a thin knife around the edge before flipping. Drizzle with the cooled lemon syrup, if desired, and garnish with a fresh lavender sprig or lemon twist.
⏱️ 5 min