Print

Creamy Lavender Honey Panna Cotta with Blueberry Compote

creamy lavender honey panna cotta - featured image
Print Recipe

A delicate and creamy panna cotta infused with floral lavender and natural honey sweetness, paired with a vibrant and tart blueberry compote. This elegant yet simple dessert is perfect for special occasions or a relaxing treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1 tablespoon culinary lavender buds (dried, food-grade)
  • 1/3 cup (80 ml) raw, unfiltered honey
  • 2 teaspoons unflavored gelatin powder
  • 3 tablespoons cold water
  • 1 teaspoon vanilla extract or seeds from half a vanilla bean
  • For the blueberry compote:
  • 2 cups (300 g) fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar
  • 2 tablespoons water

Instructions

  1. Bloom the gelatin: Sprinkle 2 teaspoons of gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes until it swells and becomes spongy.
  2. Infuse the lavender: In a small saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 1 tablespoon culinary lavender buds. Warm gently over medium heat until just before simmering (about 5-7 minutes). Remove from heat.
  3. Steep and strain: Cover and let the lavender steep for 10 minutes. Then strain the mixture through a fine mesh strainer into a clean saucepan or bowl, pressing gently on the lavender buds to extract flavor.
  4. Add honey and vanilla: Stir 1/3 cup honey and 1 teaspoon vanilla extract (or vanilla bean seeds) into the warm cream mixture until fully dissolved.
  5. Incorporate gelatin: Reheat the cream mixture gently if cooled. Add the bloomed gelatin and whisk until completely melted and smooth (about 1-2 minutes). Avoid boiling.
  6. Pour and chill: Divide the mixture evenly into 6 ramekins or serving glasses. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until set.
  7. Prepare blueberry compote: While panna cotta chills, combine 2 cups blueberries, 2 tablespoons sugar, 2 tablespoons water, and 1 tablespoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly (8-10 minutes). Let cool.
  8. Serve: Spoon the blueberry compote over the set panna cotta before serving. Garnish with fresh lavender buds or mint leaves if desired.

Notes

Do not boil the cream mixture to preserve gelatin setting power and avoid curdling. Bloom gelatin properly in cold water before adding. Strain lavender buds carefully for smooth texture. Adjust gelatin amount if panna cotta is too soft or too firm. Blueberry compote can be made a day ahead and stored refrigerated. Use coconut cream and plant-based milk for dairy-free version. Substitute lavender with rosewater or orange blossom water sparingly.

Nutrition

Keywords: panna cotta, lavender panna cotta, honey panna cotta, blueberry compote, creamy dessert, floral dessert, easy panna cotta, homemade dessert

Find it online: https://platebelle.com/creamy-lavender-honey-panna-cotta-recipe-easy-homemade-dessert-with-blueberry-compote/