There’s something magical about panna cotta. It’s silky, light, and always feels like a restaurant-worthy treat. Now, imagine infusing it with the calming aroma of lavender. That’s where this lavender panna cotta recipe steps in—a dessert that’s elegant enough for dinner parties yet simple enough for a weeknight experiment in the kitchen.
I’ve always loved exploring lavender recipes because they transform everyday desserts into something memorable. Culinary lavender, with its soft floral notes, brings a touch of spring to a creamy base that melts in your mouth. If you’ve ever wanted to surprise your guests—or just treat yourself—this lavender panna cotta is the way to go.
What Is Panna Cotta?
Panna cotta literally means “cooked cream” in Italian. It’s a custard-like dessert made by gently heating cream, sugar, and gelatin, then chilling it until it sets. The result is a smooth, velvety custard that holds its shape but wobbles ever so slightly when touched with a spoon.
The beauty of a panna cotta recipe lies in its versatility. You can flavor it with vanilla, coffee, citrus, or in this case—lavender. It’s one of those elegant desserts that looks fancy without asking you to spend hours in the kitchen.
Why Lavender?
Lavender isn’t just for sachets and candles. When used correctly, culinary lavender brings a delicate flavor that’s both floral and slightly herbaceous. It pairs beautifully with honey, lemon, and cream.
The trick is balance. Too much lavender, and your dessert tastes like soap. But just the right amount? It’s like walking through a spring garden with every spoonful.
I like to think of lavender desserts as a little culinary poetry—comforting, whimsical, and unexpected all at once.
Ingredients You’ll Need
This lavender panna cotta recipe keeps things simple. You don’t need anything complicated—just a few pantry staples and some culinary lavender.
- 2 cups heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 2 teaspoons culinary lavender buds (food-grade, dried)
- 1 packet unflavored gelatin (about 2 ¼ teaspoons)
- 3 tablespoons cold water
- 1 teaspoon vanilla extract
- Optional toppings: honey drizzle, lemon curd, or fresh berries
Step-by-Step Instructions
Here’s how to make lavender panna cotta without overthinking it:
Step 1: Bloom the Gelatin
In a small bowl, sprinkle the gelatin over cold water. Let it sit for 5–10 minutes. It’ll swell and look a bit lumpy—that’s exactly what you want.
Step 2: Infuse the Cream
In a saucepan, combine cream, milk, sugar, and lavender buds. Warm it over medium heat until it’s hot but not boiling. You should see tiny bubbles forming at the edges. Remove from heat and let the lavender steep for about 10 minutes. This is where the flavor develops.
Step 3: Strain and Stir
Strain the cream mixture through a fine sieve to remove the lavender buds. Add the bloomed gelatin and stir until it dissolves completely. Mix in the vanilla extract.
Step 4: Pour and Chill
Pour the mixture into ramekins or glasses. Refrigerate for at least 4 hours, or until set. The longer it chills, the firmer it gets.
Step 5: Serve and Enjoy
To unmold, dip the ramekin bottom into hot water for a few seconds, then flip onto a plate. Or serve straight in the glass with a topping of honey lavender drizzle, lemon curd, or a few fresh blueberries.
Variations to Try
- Lavender Lemon Panna Cotta with Lemon Curd: Add lemon zest to the cream mixture and serve with a dollop of lemon curd.
- Honey Lavender Panna Cotta: Replace part of the sugar with honey for a softer, floral sweetness.
- Sweet Pea Panna Cotta: For something whimsical, blend blanched sweet peas into the cream before straining—spring on a plate.
- Lavender Custard Cups: Bake the infused mixture in a water bath instead of using gelatin for a more traditional custard texture.
Serving Ideas & Pairings
Panna cotta is a blank canvas. Lavender adds a soft floral touch, but you can play with toppings to suit the season.
- Spring vibe: Pair with fresh strawberries or raspberries. Their tartness balances the cream.
- Summer treat: A drizzle of lavender syrup and a scoop of lemonade popsicles on the side makes it refreshing.
- Dinner party worthy: Top each serving with candied lemon peel for extra elegance.
- Cozy night in: Serve in small glasses with a spoonful of lavender honey and crushed shortbread cookies.
Tips for Working with Culinary Lavender
- Choose the right lavender: Always use culinary-grade lavender. It’s safe to eat and milder than the decorative stuff.
- Start small: Too much lavender overwhelms. One to two teaspoons is plenty for this recipe.
- Pair wisely: Lavender loves citrus, honey, and cream-based desserts. Think panna cotta, custards, or even shortbreads.
- Infusion over direct bite: Steep lavender in liquid instead of leaving buds in the final dish. You get the flavor without chewing flowers.
Common Mistakes (and Fixes)
- Dessert didn’t set: Either the gelatin wasn’t bloomed properly or the cream was too hot when added. Next time, let the gelatin sit in cold water before mixing.
- Tastes like soap: You steeped the lavender too long or used too much. Stick to a 10-minute steep, and measure carefully.
- Lumpy texture: Make sure the gelatin is fully dissolved before chilling. Stir well.
Storage Tips
Lavender panna cotta keeps well in the fridge for up to three days. Cover ramekins or glasses with plastic wrap to prevent the cream from absorbing fridge odors.
Freezing isn’t recommended—it changes the smooth texture. Luckily, this dessert comes together quickly enough that you don’t need to plan too far ahead.
Why This Dessert Works for Any Occasion
Elegant desserts don’t have to be intimidating. This lavender panna cotta proves it. It looks polished enough for Easter brunch, wedding showers, or a spring dinner party. But it’s also simple enough for a weekday treat when you want something soothing and sweet.
I’ve served this lavender dessert at gatherings where friends swore I must have ordered it from a fancy bakery. Nope—just a saucepan, a handful of ingredients, and a little patience while it sets. That’s the magic of panna cotta.
Final Thoughts
This lavender panna cotta recipe brings together simplicity and elegance in every spoonful. It’s creamy, floral, and a little whimsical—like springtime captured in dessert form. Whether you dress it up with lemon curd for Easter or keep it simple with a drizzle of honey lavender syrup, it’s one of those recipes that’ll impress without stress.
Next time you’re craving something creamy, give lavender panna cotta a try. Who knows? It might just become your go-to showstopper dessert.
Lavender Panna Cotta Recipe
Ingredients
Method
- Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit for 5–10 minutes until softened.
- Heat cream mixture: In a saucepan, combine cream, milk, sugar, and lavender buds. Heat gently until hot (don’t boil). Tiny bubbles should form at the edges.
- Infuse: Remove from heat. Let lavender steep in the cream for about 10 minutes.
- Strain: Strain mixture through a fine sieve to remove lavender buds.
- Add gelatin: Stir in the bloomed gelatin until fully dissolved. Mix in vanilla extract.
- Chill: Pour mixture into ramekins or glasses. Cover and refrigerate for at least 4 hours, or until set.
- Serve: Unmold by dipping ramekins in hot water for a few seconds, or serve directly in the glasses. Add toppings like honey, lemon curd, or berries.
Notes
- Always use culinary-grade lavender. Decorative lavender isn’t safe to eat.
- If you prefer a lighter version, swap half of the cream with more milk, but don’t remove all the cream—it’s what makes it silky.
- For a vegetarian alternative, agar-agar can replace gelatin, but it will set firmer.
FAQ: Lavender Panna Cotta Recipe
1. Can I make lavender panna cotta ahead of time?
Yes. In fact, panna cotta is best made a day in advance so it has plenty of time to chill.
2. Can I use dried lavender from my garden?
Only if it’s labeled as culinary lavender. Decorative lavender often contains pesticides or is too strong for cooking.
3. How do I make this recipe vegetarian?
Swap gelatin for agar-agar. Keep in mind the texture will be slightly firmer.
4. What toppings go best with lavender panna cotta?
Honey drizzle, lemon curd, lavender syrup, or fresh berries are all excellent choices.
5. Can I reduce the cream and make it lighter?
Yes. Use half cream and half whole milk. Just don’t cut all the cream—it’s what gives panna cotta its silky texture.
6. What other lavender dessert recipes should I try?
Lavender custard, lavender honey ice cream, and lavender shortbread cookies are all winners.
7. How do I know if I’ve added too much lavender?
Taste the cream after steeping. If it tastes pleasantly floral, you’re good. If it feels like you’re chewing perfume, strain it early.
