Imagine a dessert that’s silky, fragrant, and entirely effortless to make. This honey lavender panna cotta recipe is exactly that! With just a handful of simple ingredients and no oven required, it’s the perfect no-bake treat for when you want something elegant but easy. The delicate floral notes of lavender paired with the natural sweetness of honey create a dessert that’s both refreshing and memorable. Trust me, once you try it, you’ll want to make it for every special occasion—or just because you deserve a little indulgence!
The Story Behind Honey Lavender Panna Cotta
Panna cotta, an Italian classic, literally translates to “cooked cream.” Funny enough, despite its name, there’s hardly any cooking involved! Originating in the northern regions of Italy, panna cotta has graced tables for centuries as a creamy yet light dessert. Traditionally, it’s flavored with vanilla, but over time, chefs and home cooks have experimented with countless variations.
Honey lavender panna cotta holds a special place in my heart. The first time I made it, I wanted to impress my family at a summer gathering. Lavender was blooming in my backyard, and I figured, why not use it in a dessert? The combination of the floral lavender and rich honey was an instant hit. Now, I make this recipe whenever I want to capture that summer feeling, no matter the season.
While it’s perfect for warm weather, this panna cotta’s soothing flavors make it a lovely choice year-round. Whether you’re serving it at a garden party or enjoying it cozied up indoors, it’s a dessert that never goes out of style.
Discussing Ingredients
Heavy Cream
The foundation of panna cotta is heavy cream, which gives it that signature richness and smooth texture. Opt for high-quality cream, as it’s the main ingredient. If you’re looking for a lighter version, you can replace part of the cream with whole milk, though the texture will be slightly less indulgent.
Honey
Honey serves as the sweetener in this recipe, adding both sweetness and depth of flavor. I recommend using a light floral honey, such as clover or wildflower, to complement the lavender. If you’re vegan, agave syrup could work as a substitute, but the flavor won’t be quite the same.
Dried Lavender
Dried culinary lavender is key to infusing this dessert with its unique flavor. Be sure to use lavender labeled for cooking—this ensures it’s safe and not overly perfumed. If lavender isn’t your thing, consider swapping it for vanilla beans or even a pinch of ground cinnamon for a different twist.
Gelatin
Gelatin is what sets the panna cotta, giving it that perfect “jiggle.” For best results, use unflavored powdered gelatin. If you’re vegetarian, agar-agar is a great alternative, though it requires slightly different preparation and can yield a firmer texture.
Milk
The milk helps balance out the richness of the cream. I recommend whole milk for the best texture, but you can use almond or oat milk if you’re dairy-free. Just know that non-dairy milk may slightly change the flavor profile.
Optional Garnishes
Fresh fruit, edible flowers, or a drizzle of extra honey make lovely finishing touches. Strawberries or blueberries pair beautifully with the lavender notes.
Equipment Needed
- Small saucepan
- Whisk
- Fine mesh strainer
- Heatproof bowls or ramekins
- Measuring cups and spoons
If you don’t have ramekins, you can use small glasses or mason jars for a more rustic presentation. A fine mesh strainer is essential to remove any bits of lavender from the cream mixture—trust me, no one wants chewy panna cotta! If you’re using agar-agar, a thermometer might come in handy to ensure proper setting temperatures.
Preparation Method
- In a small bowl, sprinkle 2 1/4 tsp (7g) of powdered gelatin over 1/4 cup (60ml) cold water. Let it bloom for 5 minutes.
- In a saucepan, combine 2 cups (480ml) heavy cream, 1 cup (240ml) whole milk, 1/3 cup (80ml) honey, and 1 tbsp dried lavender.
- Heat the mixture over medium heat until it’s steaming but not boiling, stirring occasionally. This should take about 5-7 minutes.
- Remove the saucepan from heat and let the lavender steep for 10 minutes. Strain the mixture through a fine mesh strainer to remove the lavender.
- Reheat the strained cream mixture slightly and whisk in the bloomed gelatin until fully dissolved.
- Pour the mixture into ramekins or glasses. Let them cool to room temperature, then cover and refrigerate for at least 4 hours, or until set.
- To serve, gently run a knife around the edge of each panna cotta and invert onto plates, or serve directly in the containers.
Pro tip: If your panna cotta doesn’t release easily, dip the ramekin briefly in warm water to loosen the edges.
Cooking Tips & Techniques
When working with gelatin, always let it bloom properly—this ensures it dissolves smoothly without clumps. Avoid boiling the cream mixture; high heat can alter the texture and flavor. If you’re steeping the lavender for more than 10 minutes, taste as you go to avoid an overly strong floral flavor.
For a perfectly smooth panna cotta, strain the mixture carefully, and don’t rush the setting process. Refrigerate for the full recommended time to achieve the ideal texture. If you’re multitasking, prep your garnish while the panna cotta sets to save time!
Variations & Adaptations
- Dairy-Free: Replace the heavy cream and milk with coconut milk. You’ll get a slightly tropical flavor that complements the honey beautifully.
- Vegan: Use agar-agar instead of gelatin and sweeten with agave syrup instead of honey.
- Seasonal Twist: Swap lavender for cinnamon and nutmeg during the cooler months for a warm, spiced panna cotta.
- Fruit Infusion: Add a layer of fruit puree (like raspberry or peach) on top before serving for a pop of color and flavor.
Personally, I’ve tried adding a hint of orange zest to the cream mixture, and the citrus really brightens the flavors. Experiment to find your favorite combination!
Serving & Storage Suggestions
Honey lavender panna cotta is best served chilled. Arrange it on a plate with fresh berries or edible flowers for an elegant presentation. A drizzle of extra honey or a dollop of whipped cream adds a touch of decadence.
If you have leftovers, cover them tightly and store in the refrigerator for up to 3 days. Panna cotta doesn’t freeze well, as the texture can become grainy upon thawing. To reheat, let it sit at room temperature for a few minutes to soften slightly.
Nutritional Information & Benefits
Each serving of honey lavender panna cotta contains approximately:
- Calories: 320
- Fat: 22g
- Carbohydrates: 24g
- Protein: 4g
The honey provides natural sweetness, reducing the need for processed sugar. Lavender is known for its calming properties, making this dessert a relaxing treat after a long day. While this recipe is rich, it’s a wonderful indulgence in moderation.
Conclusion
If you’re looking for an easy yet elegant dessert that impresses every time, honey lavender panna cotta is your answer. Its dreamy texture and delicate flavor make it a favorite of mine, and I hope it becomes one of yours too. Feel free to add your own twist—whether it’s a new garnish or a flavor variation—and make it uniquely yours.
If you try this recipe, let me know how it turned out in the comments below! Share your creations on social media and tag me—I’d love to see your panna cotta masterpieces. Happy no-baking!
FAQs
Can I make panna cotta ahead of time?
Yes! Panna cotta is perfect for making ahead. Prepare it up to two days in advance and store it covered in the refrigerator.
What if I don’t have lavender?
If you don’t have lavender, you can use vanilla extract, lemon zest, or even chamomile tea for a similar aromatic effect.
How do I prevent lumps in the panna cotta?
Make sure to fully dissolve the gelatin into the warm cream mixture. Blooming the gelatin first helps avoid clumps.
Can I make this dessert less sweet?
Absolutely! Reduce the honey slightly, or use an unsweetened milk alternative for less sweetness overall.
What’s the best way to serve panna cotta at a party?
Serve it directly in glasses or jars—this makes it portable and avoids the hassle of unmolding.
Print
Honey Lavender Panna Cotta
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
Description
A silky, fragrant, and effortless no-bake dessert with delicate floral notes of lavender and the natural sweetness of honey. Perfect for any occasion, this panna cotta is both refreshing and memorable.
Ingredients
- 2 1/4 tsp (7g) powdered gelatin
- 1/4 cup (60ml) cold water
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 1/3 cup (80ml) honey
- 1 tbsp dried culinary lavender
Instructions
- In a small bowl, sprinkle 2 1/4 tsp (7g) of powdered gelatin over 1/4 cup (60ml) cold water. Let it bloom for 5 minutes.
- In a saucepan, combine 2 cups (480ml) heavy cream, 1 cup (240ml) whole milk, 1/3 cup (80ml) honey, and 1 tbsp dried lavender.
- Heat the mixture over medium heat until it’s steaming but not boiling, stirring occasionally. This should take about 5-7 minutes.
- Remove the saucepan from heat and let the lavender steep for 10 minutes. Strain the mixture through a fine mesh strainer to remove the lavender.
- Reheat the strained cream mixture slightly and whisk in the bloomed gelatin until fully dissolved.
- Pour the mixture into ramekins or glasses. Let them cool to room temperature, then cover and refrigerate for at least 4 hours, or until set.
- To serve, gently run a knife around the edge of each panna cotta and invert onto plates, or serve directly in the containers.
Notes
For a perfectly smooth panna cotta, strain the mixture carefully and avoid boiling the cream mixture. If the panna cotta doesn’t release easily, dip the ramekin briefly in warm water to loosen the edges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Fat: 22
- Carbohydrates: 24
- Protein: 4
Keywords: panna cotta, honey lavender dessert, no-bake dessert, Italian dessert, lavender recipe