Elegant Italian treat featuring honey, lavender, and cream for a lightly floral, silky finish.
# Ingredient List:
→ 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
07 - 3 tablespoons cold water
→ Garnish
08 - Fresh berries, such as blueberries or raspberries
09 - Edible flowers or additional lavender buds
# How-To Steps:
01 - Combine heavy cream, whole milk, and lavender buds in a small saucepan. Warm gently over medium heat until steaming but not boiling. Remove from heat, cover, and let the mixture steep for 10 minutes.
02 - Sprinkle the powdered gelatin evenly over cold water in a small bowl, allowing it to soften for 5 minutes.
03 - Pour the infused cream mixture through a fine mesh sieve to remove lavender. Return the liquid to the saucepan. Stir in honey and vanilla extract, and reheat gently until the honey is fully dissolved and the mixture is hot, avoiding a boil.
04 - Remove the saucepan from the heat. Add the bloomed gelatin to the hot cream and whisk until completely dissolved and the mixture is smooth.
05 - Divide the panna cotta base evenly among six ramekins or small glasses. Allow to reach room temperature, then cover and refrigerate for at least 4 hours, or until set.
06 - Unmold each panna cotta onto a plate if preferred, or serve directly in the glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers.
