Honey Lavender Panna Cotta (Print Version)

Delicate panna cotta infused with honey and lavender. Elegant, creamy dessert ideal for spring celebrations.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners & Flavorings

03 - 1/4 cup honey, plus extra for drizzling
04 - 1 1/2 teaspoons dried culinary lavender buds
05 - 1 teaspoon pure vanilla extract

→ Gelatin

06 - 2 1/4 teaspoons unflavored powdered gelatin
07 - 3 tablespoons cold water

→ Garnish

08 - Fresh berries such as blueberries or raspberries
09 - Edible flowers or additional lavender buds

# How To Make:

01 - Combine heavy cream, whole milk, and dried lavender buds in a small saucepan. Heat over medium flame until steaming, avoiding a boil. Remove from heat, cover the pan, and allow to steep for 10 minutes.
02 - While dairy steeps, sprinkle powdered gelatin evenly over cold water in a mixing bowl. Let the gelatin sit for 5 minutes until fully hydrated.
03 - Strain dairy infusion through a fine mesh sieve to remove lavender. Return to the saucepan, gently reheat, stir in honey and vanilla extract until honey is dissolved and mixture is warm but not boiling.
04 - Remove saucepan from heat. Add bloomed gelatin and whisk thoroughly until gelatin is completely dissolved.
05 - Pour mixture into six ramekins or small glasses. Cool to room temperature, then cover and refrigerate for a minimum of 4 hours until fully set.
06 - Unmold panna cotta onto plates or serve in glassware. Drizzle with additional honey and garnish with fresh berries and edible flowers as desired.

# Expert Tips:

01 -
  • Panna cotta is smooth and elegantly floral, but easy enough for a novice.
  • The combination of honey and lavender brings out gentle, soothing flavors—they make every spoonful taste special.
02 -
  • Getting impatient and pouring hot panna cotta into cold ramekins led to a weird, uneven set—always let it cool first!
  • Steeping lavender even a couple minutes too long left my first batch tasting like soap; set a timer to avoid regrets.
03 -
  • If you want to unmold perfectly, lightly oil the ramekins before pouring in the mixture.
  • Taste the infusion before adding gelatin—adjust lavender or honey if needed for balance.
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