Honey Lavender Panna Cotta (Printable)

Creamy Italian dessert with floral lavender and sweet honey, perfect for spring gatherings.

# What You’ll 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 - Honey for drizzling
10 - Fresh berries

# How To Make It:

01 - Sprinkle gelatin over cold water in a small bowl and let bloom for 5 minutes until softened.
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 boil. Remove from heat, cover, and steep for 10 minutes to allow flavors to infuse.
03 - Pour mixture through a fine-mesh sieve to remove lavender solids. Return strained liquid to the saucepan.
04 - Stir bloomed gelatin into the warm cream mixture until completely dissolved. Mix in vanilla extract until fully combined.
05 - Distribute mixture evenly among 4 ramekins or dessert glasses. Cool to room temperature, then cover and refrigerate for at least 4 hours until fully set.
06 - Run knife tip around edge of each ramekin and invert onto serving plates, or serve directly in glasses. Garnish with honey drizzle, edible flowers, or fresh berries as desired.

# Expert Advice:

01 -
  • This dessert comes together in under 30 minutes of actual work, making it perfect for impressing people without the stress.
  • The lavender whisper is sophisticated without being overpowering, and you'll find yourself craving it long after the meal ends.
  • It feels like restaurant-quality elegance, but the secret is just patience and good cream.
02 -
  • Temperature control is everything here; overheating the cream even slightly changes the texture in ways you can't fix later, so resist the urge to rush.
  • The longer you chill it, the better it sets, and 4 hours is the minimum, not a suggestion.
03 -
  • Make this dessert a day ahead if you're serving guests; it actually tastes better when the flavors have settled, and you'll have one less thing to stress about.
  • If you accidentally boil the cream, start over with fresh cream rather than trying to salvage it, because the texture will never recover.
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