Lavender Honey Panna Cotta
Panna cotta is an Italian set-cream dessert, and this version is flavored with dried lavender and honey for a gently floral, lightly sweet result. The mixture sets in the refrigerator for at least four hours, making it a practical make-ahead option. A drizzle of extra honey just before serving ties the flavors together.
Equipment
- Saucepan
- Mixing Bowl
- Whisk
- Fine mesh strainer
- Ramekins
Ingredients
- 2 cups heavy cream preferably organic
- 1 cup whole milk organic for purity
- ⅓ cup honey wildflower honey for best flavor
- 2 teaspoons culinary lavender buds dried
- 2 ½ teaspoons unflavored gelatin from about 1 sachet
- ¼ cup cold water
Instructions
- In a saucepan, combine the heavy cream, whole milk, honey, and lavender buds. Gently heat over medium-low, stirring occasionally, until the mixture is just about to simmer and aromatic.
- While the cream mixture is heating, place the cold water in a small bowl, sprinkle the gelatin over it, and allow it to bloom for about 5 minutes until spongy.
- Remove the cream mixture from heat and strain through a fine mesh strainer to remove the lavender buds. Stir in the bloomed gelatin until fully dissolved.
- Pour the panna cotta mixture into ramekins and refrigerate until set, at least 2 hours or overnight for best results.
Notes
- If lavender is too strong, reduce quantity to 1 teaspoon.
- For a vegetarian option, consider agar agar instead of gelatin.
Nutrition
Calories: 537kcalCarbohydrates: 30gProtein: 8gFat: 45gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 142mgSodium: 62mgPotassium: 220mgFiber: 0.1gSugar: 30gVitamin A: 1856IUVitamin C: 1mgCalcium: 163mgIron: 0.3mg
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