Lavender Honey Panna Cotta

Name: Lavender Honey Panna Cotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
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)

A silky smooth Italian dessert infused with delicate lavender and sweetened with honey, creating a sophisticated and elegant treat with a perfect wobble texture.

25 minMediumServes 4310 cal/serving

ItalianDessertStovetopVegetarianGluten-FreeLow-SodiumNightshade-Free

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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.

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Questions

How much time should I plan for Lavender Honey Panna Cotta?

As written, 25 minutes: 15 of prep and 10 of cooking. The longest single stretch is the hands-off wait in step 8, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What should Lavender Honey Panna Cotta look like when it is ready?

Go by the cues in the method rather than the clock. Step 8: cook until set, at least 4 hours or preferably overnight.

What can I use instead of gelatin in Lavender Honey Panna Cotta?

The entry for Lavender Honey Panna Cotta calls for 2 1/2 tsp unflavored gelatin powder. In its place: Agar powder sets at about a third of the volume and gives a firmer, less wobbly set. Boil it briefly to activate it.

Can I make Lavender Honey Panna Cotta dairy-free?

Not cleanly. Here the dairy (2 cups heavy cream, 1 cup whole milk) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

How many calories are in Lavender Honey Panna Cotta?

One serving (the recipe makes 4) is about 310 calories, with 4 g protein, 32 g carbohydrate and 23 g fat, plus 60 mg sodium. The figures are estimates computed from the ingredient list.

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