Lavender Honey Panna Cotta - A French Twist
Panna cotta gets a floral lift here from dried lavender and honey, steeped together in warm cream before the mixture is set with gelatin. The result is a silky, lightly scented dessert that chills in about 4 hours and takes only 15 minutes of active prep time.
Equipment
- 1 Saucepan
- 1 Mixing Bowl
- 1 Whisk
- 1 Ramekins
- 1 Sieve
Ingredients
- 2 cups heavy cream Preferably organic
- 1 cup whole milk Fresh
- 2.5 teaspoons unflavored gelatin Powdered
- ⅓ cup lavender honey Or other floral honey
- 1 teaspoon culinary lavender Dried
- 1 teaspoon vanilla extract Pure
Instructions
- In a mixing bowl, sprinkle the gelatin over 1/2 cup of the milk. Stir and let it bloom for 5 minutes.
- In a saucepan over low heat, combine the remaining milk, heavy cream, and dried lavender. Heat gently until just simmering, ensuring it does not boil.
- Strain the lavender from the heated mixture and return the liquid to the saucepan.
- Add lavender honey and vanilla extract to the strained mixture. Stir until the honey is completely dissolved.
- Mix in the gelatin mixture and continue to heat gently, stirring until the gelatin is fully incorporated.
- Pour the mixture into ramekins and refrigerate for at least 4 hours, or until set.
Notes
Tammy’s Tips
- For a vegetarian version, substitute gelatin with agar-agar by following package instructions. You can also add a bit of lemon zest for a citrusy kick.
Nutrition
Calories: 539kcalCarbohydrates: 30gProtein: 8gFat: 45gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 142mgSodium: 61mgPotassium: 221mgFiber: 0.1gSugar: 30gVitamin A: 1852IUVitamin C: 1mgCalcium: 160mgIron: 0.3mg
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