Lavender panna cotta–made with cream, milk, lavender, sugar, gelatin, and a drizzle of honey on top–is a great summer dessert. It has a gentle lavender flavor that’s just right for warm night.
This recipe for lavender panna cotta is from my colleague and friend Chef Mary Cleaver, who is at the forefront of the movement toward improving our food supply as a nation. She has taught me to strive to include as many organic, local, and seasonal ingredients as possible in my own cooking, and so I wanted to share one of her sweet recipes with you for a lovely summer dessert.–Karen Bussen
Lavender Panna Cotta
- Quick Glance
- 15 M
- 6 H, 15 M
- Serves 8
- 5 cups heavy cream
- 1 1/3 cups milk
- 2 tablespoons dried lavender flowers
- 1 1/2 cups sugar
- Two 1/2-ounce packets powdered gelatin
- Honey, for garnish
- 1. To make the panna cotta, combine the cream, 1 cup of the milk, and the lavender in a saucepan and bring it to a boil. Take the pan off the heat and stir in the sugar until it dissolves. Strain out the lavender.
- 2. While the cream mixture is cooling slightly, pour the remaining 1/3 cup cold milk into a small bowl and sprinkle the powdered gelatin over it. Let stand for 5 minutes.
- 3. Stir the dissolved gelatin into the very warm cream mixture. (If it has become too cool to dissolve the gelatin, set it back on a low flame, stirring continuously, until the gelatin is completely incorporated into the cream.)
- 4. Pour the panna cotta mixture into individual serving vessels or a single dish. Let sit for at least 6 hours in the refrigerator, undisturbed, on a flat surface. Drizzle the panna cotta lightly with a few drops of honey before serving.