Honey Lavender Panna Cotta (Print Version)

Creamy Italian dessert featuring floral lavender and sweet honey in a delicate set custard.

# What You Need:

→ Dairy

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

→ Sweeteners & Flavorings

03 - 1/3 cup honey
04 - 2 teaspoons dried culinary lavender
05 - 1 teaspoon pure vanilla extract

→ Setting Agent

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

→ Garnish

08 - Fresh edible flowers
09 - Extra honey for drizzling
10 - Fresh berries

# Directions:

01 - Sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes to bloom.
02 - Combine heavy cream, whole milk, honey, and dried lavender in a medium saucepan. Heat gently over medium-low heat until just steaming, stirring occasionally. Do not allow to boil. Remove from heat, cover, and let steep for 10 minutes.
03 - Pour the mixture through a fine-mesh sieve to remove lavender solids. Return the strained mixture to the saucepan.
04 - Stir the bloomed gelatin into the warm cream mixture until completely dissolved. Mix in vanilla extract.
05 - Divide the mixture evenly among 4 ramekins or dessert glasses. Cool to room temperature, then cover and refrigerate for at least 4 hours until set.
06 - Unmold panna cotta by running a knife tip around the edge and inverting onto plates, or serve directly in glasses. Top with honey drizzle, edible flowers, or fresh berries.

# Expert Tips:

01 -
  • Incredibly easy to prepare with just 15 minutes of active time
  • Elegant presentation that impresses guests without the stress
  • Delicate floral lavender flavor balanced with sweet honey
  • Naturally gluten-free and vegetarian
  • Make-ahead friendly—perfect for entertaining
  • Silky, melt-in-your-mouth texture that's utterly luxurious
02 -
  • Always use culinary-grade lavender, not decorative varieties
  • Don't skip the straining step—it ensures a silky-smooth texture
  • Gelatin sets best when the mixture cools gradually, so be patient
  • For easier unmolding, briefly dip the ramekin bottom in warm water
  • Make this dessert up to 2 days ahead for stress-free entertaining
  • Taste the cream mixture before adding gelatin and adjust honey if needed
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