Honey Lavender Panna Cotta

This honey lavender panna cotta is one of those desserts that looks and tastes fancy but is actually really simple to make.

It’s creamy, lightly sweet, and has a subtle floral flavor from the lavender that makes it feel a little special. Not overpowering, just enough to notice.

You don’t need any baking skills for this one. There’s no oven involved at all. You basically heat everything together, pour it into cups, and let the fridge do the rest.

It sets up beautifully and tastes like something you’d get at a nice restaurant. Top it with some fresh berries and you’re good to go.

If you’ve never made panna cotta before, this is a great place to start. It’s hard to mess up and the result is always impressive.

Why You’ll Love It

It Tastes Fancy but Takes Minutes to Prep – The active work is about 15 minutes since the fridge does the rest for you.

Honey and Lavender Is a Stunning Flavor Combo – The floral lavender and natural honey create a delicate sweetness you will not find in other desserts.

Silky Smooth Texture That Melts on Your Tongue – The mix of heavy cream and whole milk gives this panna cotta an incredibly creamy custard-like feel.

Recipe Ingredients

• 2 1/4 tsp Unflavored Gelatin (1 packet)
• 3 tbsp Cold Water
• 2 cups Heavy Cream
• 1 cup Whole Milk
• 1/3 cup Honey
• 1 1/2 tbsp Dried Culinary Lavender
• 1 tsp Vanilla Extract
• Pinch of Salt
• Fresh Berries for serving

Directions

Step 1

Sprinkle the unflavored gelatin evenly over the cold water in a small bowl. Let it bloom for 5 minutes without stirring. The gelatin will absorb the water and become spongy.

Step 2

In a medium saucepan, combine the heavy cream, whole milk, honey, and dried culinary lavender. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer. Do not let it boil.

Remove the saucepan from the heat, cover, and let the lavender steep for 10 minutes to infuse the cream.

Step 3

Strain the cream mixture through a fine mesh sieve into a clean bowl, pressing gently on the lavender to extract as much flavor as possible. Discard the lavender.

Step 4

While the cream is still very warm, add the bloomed gelatin, vanilla extract, and salt. Whisk gently until the gelatin is completely dissolved and the mixture is smooth.

Step 5

Divide the mixture evenly among 6 ramekins or small glasses. Let them cool at room temperature for 15 minutes, then cover and refrigerate for at least 4 hours or overnight until fully set.

Step 6

Serve the panna cotta chilled, topped with fresh berries. If using ramekins, you can briefly dip the bottom in warm water for a few seconds and invert onto a plate to unmold.

My Tips

Bloom the Gelatin the Right Way

When you sprinkle the gelatin over the cold water, make sure you spread it out evenly across the surface. If you dump it in a clump, the outside will absorb water but the inside will stay dry and powdery.

Don’t stir it. Just let it sit for the full 5 minutes. You’ll know it’s ready when it looks like a solid, spongy disc with no dry spots left.

Also, make sure the water is actually cold. Warm or hot water will cause the gelatin to start dissolving unevenly before you’re ready, and that can mess with the final texture.

Don’t Over-Steep the Lavender

Stick to the 10 minutes of steeping time. Lavender gets bitter and almost soapy if you let it sit too long in the warm cream. It’s one of those flavors that goes from lovely to overpowering really fast.

If you taste the cream after 10 minutes and it seems too subtle, it’s actually probably right where you want it. The flavor concentrates a bit as the panna cotta chills and sets in the fridge.

When you strain it out, give the lavender a gentle press with the back of a spoon. Don’t crush it hard or you’ll squeeze out those bitter compounds you’re trying to avoid.

Make Sure the Gelatin Fully Dissolves

When you add the bloomed gelatin to the warm cream, the cream needs to still be quite warm – not boiling, but warm enough that you can feel the heat when you hold your hand near it. If the cream has cooled down too much, the gelatin won’t dissolve properly and you’ll get rubbery bits in your panna cotta.

Whisk gently for about 30 seconds and then check. Run a spoon through the mixture and look closely for any tiny lumps or undissolved pieces. If you see any, keep whisking until it’s completely smooth.

More Recipes

• Salted Honey Butter Cake
• Tres Leches Cake

Frequently Asked Questions

Why did my panna cotta not unmold cleanly?

This usually happens when the panna cotta hasn’t set long enough or the warm water dip was too quick. Try dipping the bottom of the ramekin in warm (not boiling) water for about 10 seconds, then run a thin knife or offset spatula around the edge before flipping it onto a plate.

If unmolding stresses you out, just skip it entirely and serve the panna cotta right in the ramekins or small glasses. It tastes exactly the same and still looks beautiful with berries on top.