Silky lavender-infused treat sweetened with honey, delicately set and chilled for a floral, creamy finish.
# What You 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 - In a small saucepan, combine heavy cream, whole milk, and dried lavender buds. Gently heat over medium until the mixture is steaming, taking care not to boil. Remove from heat, cover, and allow to steep for 10 minutes.
02 - In a small bowl, sprinkle unflavored powdered gelatin over cold water and allow it to bloom for 5 minutes.
03 - Strain the infused cream through a fine mesh sieve to remove the lavender buds. Return the strained cream to the saucepan, add honey and pure vanilla extract, and gently heat until the honey fully dissolves and the mixture is hot, avoiding boiling.
04 - Remove the saucepan from heat. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is thoroughly dissolved.
05 - Pour the finished mixture evenly into six ramekins or small glasses. Leave to cool at room temperature, then cover and refrigerate for at least 4 hours, until fully set.
06 - To serve, run a thin blade around the edge of each panna cotta and unmold onto chilled plates if desired, or serve directly in the glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers.
