Lavender Honey Panna Cotta
A silky smooth Italian dessert infused with delicate lavender and sweetened with honey, creating a sophisticated and elegant treat with a perfect wobble texture.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 2 tsp dried culinary lavender
- 1/3 cup high-quality honey
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 1/2 tsp unflavored gelatin powder
- 1/4 cup cold water
- 1 cup fresh mixed berries (optional, for garnish)
- 2 tbsp additional honey (for drizzling)
Instructions
-
1
In a small bowl, sprinkle the 2 1/2 tsp unflavored gelatin powder over the 1/4 cup cold water and let stand for 5 minutes to bloom.
-
2
In a medium saucepan, combine the 2 cups heavy cream, 1 cup whole milk, 2 tsp dried culinary lavender, 1/3 cup high-quality honey, 1 tsp vanilla extract, and 1/4 tsp fine sea salt. Heat over medium-low heat until it just begins to simmer (do not boil), about 5 minutes.
-
3
Remove from heat, cover, and let the lavender steep in the cream mixture for 15 minutes.
-
4
Strain the cream mixture through a fine-mesh sieve into a clean saucepan to remove the lavender buds. Discard the lavender.
-
5
Gently rewarm the strained cream mixture over low heat until just warm, not hot.
-
6
Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved, about 1-2 minutes.
-
7
Pour the mixture into four 6-ounce ramekins or dessert glasses.
-
8
Cover with plastic wrap (not touching the surface) and refrigerate until set, at least 4 hours or preferably overnight.
-
9
To serve, run a thin knife around the edge of each ramekin and invert onto serving plates, or serve directly in the glasses.
-
10
Garnish with fresh 1 cup fresh mixed berries (optional, for garnish) and a light drizzle of 2 tbsp additional honey (for drizzling) if desired.