Silky, floral panna cotta sweetened with honey and accented with lavender, a perfect spring dessert centerpiece.
# What You Need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Sweeteners & Flavorings
03 - 1/4 cup honey, plus extra for drizzling
04 - 1 1/2 teaspoons dried culinary lavender buds
05 - 1 teaspoon pure vanilla extract
→ Gelatin
06 - 2 1/4 teaspoons unflavored powdered gelatin (1 envelope)
07 - 3 tablespoons cold water
→ Garnish (optional)
08 - Fresh berries such as blueberries or raspberries
09 - Edible flowers or additional lavender buds
# Step-by-Step Guide:
01 - In a small saucepan, combine heavy cream, whole milk, and lavender buds. Warm gently over medium heat until just steaming. Remove from heat, cover, and let steep for 10 minutes.
02 - While the dairy steeps, sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes to bloom.
03 - Pour the cream mixture through a fine mesh sieve to remove lavender buds. Return the liquid to the saucepan, add honey and vanilla extract, and heat gently until honey is fully dissolved and mixture is hot but not boiling.
04 - Remove from heat and whisk in the bloomed gelatin until completely dissolved.
05 - Divide the mixture evenly into six ramekins or small glasses. Cool to room temperature, then cover and refrigerate for at least 4 hours until set.
06 - Unmold onto plates or serve in glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers if desired.
