Honey Lavender Panna Cotta

This silky and floral honey lavender panna cotta is a showstopper for gatherings when you need something elegant but low-effort. Infused with the gentle essence of lavender and real honey, each bite melts into a creamy cloud, while the juicy berry compote lends a sweet-tart finish that brightens the whole experience. I have found this dessert irresistible for spring teas or the winter holidays alike because both the flavor and the made-ahead ease never fail to wow.

The first time I made this panna cotta was for a mother:daughter brunch and everyone was convinced it came from a boutique bakery. It is my goto for celebrations because it always disappears first and the silky texture is completely dreamy.

Ingredients

• Heavy cream: brings the classic velvety base to panna cotta so look for local or organic cream for best results
• Whole milk: lightens the texture without making it too rich and gives a wonderful balance
• Honey: lends natural floral sweetness that pairs perfectly with lavender use a good local wildflower honey when possible
• Culinary dried lavender buds: infuse gentle perfume and flavor make sure they are labeled for food use and not too old
• Vanilla extract: rounds out flavors with warmth real vanilla makes a difference here
• Powdered gelatin: gives the proper firmness so panna cotta holds shape opt for unflavored and fresh gelatin for best set
• Cold water: is used to bloom and activate the gelatin never skip this step for best texture
• Strawberries blueberries raspberries: fresh or frozen all work choose ripe and inseason for peak flavor
• Granulated sugar: sweetens the compote and creates the perfect glossy finish
• Lemon juice and zest: bring brightness and balance to the berry compote fresh lemon delivers the best aroma
• Fresh lavender sprigs and mint leaves: add a lovely finish for garnish choose crisp sprigs and fresh green leaves

Instructions

Bloom the Gelatin:

Sprinkle powdered gelatin evenly over cold water in a small bowl and let sit for five minutes until the gelatin absorbs the water and swells This step ensures no lumps and smooth panna cotta

Infuse the Cream:

Gently heat the heavy cream milk honey and dried lavender in a small saucepan over medium heat Stir continuously until honey dissolves but do not let it boil Once it steams remove the pan from the heat cover and let lavender steep for ten minutes allowing the flavors to infuse fully Strain the mixture through a fine sieve to remove the lavender buds pressing to extract all the cream

Add Gelatin and Vanilla:

Return the strained cream mixture to low heat and whisk in the bloomed gelatin until it is fully dissolved Take your time so no clumps remain Remove from the heat and stir in the vanilla extract for aroma and roundness Never let the mixture come to a boil here to protect the flavor

Mold and Chill:

Pour the warm creamy mixture evenly into six ramekins or serving glasses Let them stand at room temperature for five minutes to gently cool then cover each with plastic wrap or a plate Transfer to the refrigerator for at least four hours until set You will know it is ready when the panna cotta gently jiggles but is no longer liquid

Make the Compote:

While panna cotta sets place all berries sugar lemon juice and zest in a clean saucepan Heat gently on medium stirring occasionally until the berries just begin to burst and a glossy sauce forms in about eight to ten minutes If you like your compote chunky stir delicately Remove from the heat and cool to room temperature before serving

Serve:

To unmold dip the chilled ramekins in warm water for a few seconds then carefully invert onto dessert plates or serve straight in glasses Spoon over the cooled berry compote and finish with a few sprigs of lavender or mint Each portion should look and taste bright and whimsical

Pin

I love opening a fresh jar of local honey for this recipe The way it harmonizes with lavender completely transforms this dessert and reminds me of visits to summer lavender festivals where every treat is scented with that relaxing floral note I first served this for a family winter birthday when the garden was bare but the flavors made the night special

Storage Tips

Store panna cotta covered in the refrigerator for up to three days Before serving check for any separation or off aromas The berry compote will also keep well and can be made a day ahead Only add garnish before serving to keep it looking vibrant

Ingredient Substitutions

For a dairyfree version use coconut cream and almond milk as a base Agar agar powder replaces gelatin for a vegetarian or vegan option just follow the instructions for proper setting If you do not have fresh berries use frozen ones from the freezer aisle with equally good results

Serving Suggestions

Serve the panna cotta in elegant glasses for a more modern look or use classic ramekins with a warm unmold for a traditional touch Pair with a shortbread biscuit or a crisp tuile for some texture For extra charm sprinkle crushed freezedried berries on top

Pin

This panna cotta offers the magic of spring and summer in every creamy floral spoonful. With a little prep ahead you will create a dessert that stuns with both beauty and ease.

Recipe Questions & Answers

→ Can I use fresh lavender instead of dried buds?

Fresh lavender works, but use only the tender, pesticide-free flowers for optimal flavor and aroma.

→ Is it possible to substitute the gelatin?

You can swap in agar-agar for a vegetarian option; follow package guidelines for quantities and setting times.

→ How far in advance can this dessert be made?

The panna cotta can be prepared up to two days ahead, while the compote keeps well for three days when refrigerated.

→ What’s the best way to unmold panna cotta?

Dip ramekins briefly in warm water to loosen, then invert onto chilled plates or serve directly in glassware.

→ Can I adjust the sweetness of the berry compote?

Yes, simply taste as berries cook and add more or less sugar to suit your preferences.