Honey Lavender Panna Cotta

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream

02 - 1 cup whole milk

→ Sweeteners & Flavorings

03 - 1/4 cup honey, plus extra for drizzling

04 - 1 1/2 teaspoons dried culinary lavender buds

05 - 1 teaspoon pure vanilla extract

→ Gelatin

06 - 2 1/4 teaspoons unflavored powdered gelatin

07 - 3 tablespoons cold water

→ Garnish

08 - Fresh berries such as blueberries or raspberries

09 - Edible flowers or additional lavender buds

# How To Make It:

01 - Combine heavy cream, whole milk, and lavender buds in a small saucepan. Heat gently over medium heat until just steaming without boiling. Remove from heat, cover, and allow to steep for 10 minutes.

02 - Sprinkle gelatin over cold water in a small bowl. Let stand for 5 minutes to fully hydrate.

03 - Strain the dairy mixture through a fine mesh sieve to remove lavender buds. Return liquid to the saucepan, add honey and vanilla extract, and heat gently until honey is dissolved and mixture is hot but not boiling.

04 - Remove saucepan from heat. Add the bloomed gelatin and whisk until fully dissolved.

05 - Divide mixture evenly among six ramekins or small glasses. Cool to room temperature, cover, and refrigerate for at least 4 hours or until fully set.

06 - Unmold onto plates or serve in glasses. Drizzle with extra honey and garnish with fresh berries and edible flowers.

# Expert Advice:

01 -

The honey and lavender infuse the cream with a flavor that feels like a secret garden.
It’s the easiest way to impress guests without any last-minute stress.

02 -

If you heat the cream too much, you risk curdling or losing the delicate floral flavor.
Letting the gelatin fully bloom in cold water prevents any gritty texture—it’s a step worth waiting for.

03 -

Never rush chilling—if you try to set it in less than four hours, the texture will be too soft.
Infuse the lavender for no more than 15 minutes, or the flavor turns grassy and bitter.