Honey Lavender Panna Cotta (Printable)

Delicate creamy panna cotta with floral lavender and sweet honey, ideal for seasonal enjoyment.

# 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 - Extra honey for drizzling
10 - Fresh berries

# How To Make It:

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

# Expert Tips:

01 -
  • It feels elegant and restaurant-quality but somehow takes less actual work than brownies.
  • The lavender-honey combo hits different—floral without tasting like perfume, and naturally sweet without being cloying.
  • You can make it days ahead, which means zero stress when guests arrive.
02 -
  • Don't let the cream boil or it breaks—you want gentle heat that steams, not a rolling bubble, or you'll end up with a grainy texture that no amount of gelatin can fix.
  • The blooming step prevents lumps that feel weird on your tongue; I learned this the hard way by skipping it once and regretting those little gelatin bits in every bite.
03 -
  • Keep your ramekins cold before pouring—warm dishes make the gelatin set unevenly and you'll get a grainy texture on the bottom.
  • If you're unmolding, dip the bottom of the ramekin in warm water for 10 seconds and the panna cotta will slide right out instead of sticking.
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