Lavender and honey blend in creamy panna cotta, offering a fragrant, elegant dessert with Italian inspiration.
# 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 (blueberries, raspberries)
09 - Edible flowers or additional lavender buds
# How To Make:
01 - Combine heavy cream, whole milk, and lavender buds in a small saucepan. Heat gently over medium until steaming; avoid boiling. Remove from heat, cover, and allow to steep for 10 minutes.
02 - Sprinkle powdered gelatin over cold water in a small bowl. Let stand for 5 minutes to hydrate thoroughly.
03 - Strain the infused cream mixture through a fine mesh sieve to discard lavender buds. Return liquid to saucepan, add honey and vanilla extract, and reheat gently until honey dissolves and mixture is hot but not boiling.
04 - Remove saucepan from heat. Add bloomed gelatin and whisk until fully dissolved.
05 - Evenly divide mixture among six ramekins or small glasses. Cool to room temperature, cover, and refrigerate for at least 4 hours until set.
06 - Unmold onto plates if preferred, or serve directly in glassware. Drizzle with additional honey and finish with fresh berries and edible flowers.
