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Creamy Honey Lavender Panna Cotta with Berry Compote

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A silky, subtly floral panna cotta sweetened with honey and infused with dried lavender, topped with a vibrant berry compote. This elegant yet easy homemade dessert is perfect for special occasions or a delightful treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/3 cup (115 g) honey
  • 2 teaspoons dried culinary lavender buds (food-grade)
  • 2 ½ teaspoons gelatin powder (about 1 packet), unflavored
  • 3 tablespoons (45 ml) cold water
  • 1 teaspoon vanilla extract
  • For the berry compote:
  • 2 cups (300 g) mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 2 tablespoons (40 g) honey
  • 1 tablespoon (15 ml) fresh lemon juice

Instructions

  1. Pour 3 tablespoons (45 ml) of cold water into a small bowl and sprinkle 2 ½ teaspoons of gelatin powder evenly over the surface. Let it sit for 5 minutes to bloom.
  2. In a medium saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, and 2 teaspoons dried lavender buds. Warm over medium heat, stirring occasionally, until it just starts to simmer (about 5 minutes).
  3. Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl or pot, pressing gently on the lavender buds to extract flavor without bitterness.
  4. Whisk in 1/3 cup (115 g) honey and 1 teaspoon vanilla extract until fully dissolved.
  5. Gently heat the bloomed gelatin in the microwave for about 10 seconds or over a double boiler until melted but not hot. Stir the melted gelatin into the warm cream mixture until fully combined.
  6. Divide the mixture carefully into 4 to 6 ramekins or serving glasses. Let cool to room temperature for about 15 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
  7. To make the berry compote, combine 2 cups (300 g) mixed berries, 2 tablespoons (40 g) honey, and 1 tablespoon (15 ml) fresh lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly (about 10 minutes). Let cool completely.
  8. Serve the chilled panna cotta topped with a generous spoonful of the berry compote.

Notes

Bloom gelatin properly to avoid lumps and ensure a smooth set. Avoid boiling the cream mixture to prevent bitterness. Press lavender buds gently when straining to avoid a soapy aftertaste. Chill panna cotta overnight for best texture. For vegan adaptation, use coconut cream and agar-agar with adjusted setting method.

Nutrition

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

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