Lavender honey panna cotta is a smooth and creamy no-bake dessert infused with fragrant lavender and sweet honey, creating a subtle but distinctive flavor.
Topped with a fresh blueberry compote, this dessert offers a delightful contrast of floral creaminess and bright fruitiness.
This recipe uses gelatin for setting, so make sure to dissolve it carefully and chill fully for a perfect texture.
Why You’ll Love This Recipe
- The combination of lavender and honey creates a delicate floral sweetness that pairs beautifully with the creamy base of panna cotta.
- Using fresh blueberry compote adds a tangy and fruity freshness that balances the richness of the panna cotta.
- No baking required means the textures remain silky and smooth, ideal for a light and elegant dessert.
Lavender Honey Panna Cotta with Blueberry Compote
Create a delicate no-bake lavender honey panna cotta topped with a fresh blueberry compote, blending floral and fruity flavors in an elegant dessert.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 6
- Yield
- 6 individual servings
Ingredients
- 2 teaspoons dried culinary lavender buds (or 1 tablespoon fresh)
- 2 cups heavy cream (480 ml)
- 1/2 cup whole milk (120 ml)
- 1/3 cup honey (113 g)
- 1 tablespoon unflavored gelatin powder (about 2 1/2 teaspoons)
- 3 tablespoons cold water
- 1 cup fresh blueberries (150 g)
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
Instructions
- Prepare Lavender Honey Cream Base In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to bloom. In a medium saucepan, combine heavy cream, milk, honey, and lavender buds. Heat over medium heat just until simmering (around 180°F/82°C), stirring occasionally to dissolve honey. Remove from heat and let steep for 10 minutes to infuse lavender flavor. Strain mixture through a fine sieve to remove lavender buds. Whisk in the softened gelatin until completely dissolved.
- Set the Panna Cotta Pour the cream mixture evenly into 6 ramekins or serving glasses. Let cool slightly at room temperature for about 10 minutes, then cover and refrigerate for at least 4 hours or overnight until fully set and chilled (should be firm but jiggly).
- Make Blueberry Compote In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries release juices and mixture thickens slightly, about 5-7 minutes. Remove from heat and let cool to room temperature.
- Serve Once panna cotta is set, spoon blueberry compote over the top of each serving. Garnish with a few fresh lavender buds or mint leaves if desired and serve chilled.
Helpful Tips
- Use culinary-grade lavender to avoid bitterness or off-flavors not suitable for eating.
- Ensure the gelatin is fully dissolved and the mixture is strained to achieve a smooth panna cotta texture.
- Chill panna cotta for at least 4 hours to set properly; overnight is ideal for the best texture.
- This recipe contains dairy and honey; not suitable for strict vegans or those allergic to dairy.
- Store panna cotta covered in the refrigerator and consume within 3 days for best freshness.
Storage and Make-Ahead
Keep panna cotta covered in airtight containers or well wrapped to avoid absorbing fridge odors.
Blueberry compote can be stored separately in a sealed container in the refrigerator for up to 3 days.
Panna cotta should be served cold and can be refrigerated safely at or below 40°F (4°C).
Frequently Asked Questions
Can I make this panna cotta vegan?
Traditional panna cotta uses gelatin and dairy; for a vegan version, you would need to substitute with plant-based gelatin alternatives like agar agar and use coconut milk or other plant-based milks, which will alter the texture and flavor.
How do I know when panna cotta is set?
Panna cotta is set when it is firm to the touch and jiggles slightly when you gently shake the ramekin. This usually takes at least 4 hours in the refrigerator.
Can I prepare this dessert in advance?
Yes, panna cotta can be made a day ahead. Prepare and chill in the refrigerator, adding the blueberry compote just before serving.
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