For a dessert that feels indulgent yet is surprisingly light, this honey lavender panna cotta relies on gelatin for structure without heavy cream overload. The delicate floral notes from the lavender and the natural sweetness of honey make each spoonful a guilt-free pleasure. It’s the kind of dessert that feels like a quiet, elegant sigh at the end of a meal. I first fell for panna cotta on a trip years ago, but it was a simple version I had at a friend’s spring gathering that truly won me over. It was creamy, floral, and utterly uncomplicated—proof that the best desserts don’t need to be complicated.
This honey lavender panna cotta recipe is my homage to that feeling. It’s a perfect bridge between winter’s heavy sweets and summer’s bright fruits, making it an ideal choice for your spring time desserts rotation. With no baking required and just a handful of ingredients, it’s a dessert that delivers sophistication without the stress. Whether you’re planning a special brunch or just want a sweet treat that feels a little fancy, this recipe is your new secret weapon. Simple ingredients, warm memories, and a dessert that truly feels like home.
Table of Contents
Honey Lavender Panna Cotta
This elegant dessert is surprisingly light and simple to make. Delicate floral notes from lavender and natural sweetness from honey create a creamy, guilt-free treat perfect for spring.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup high-quality honey (like orange blossom or clover)
- 2 tablespoons dried culinary lavender buds
- 2 1/4 teaspoons (one packet) unflavored powdered gelatin
- 3 tablespoons cool water
- Pinch of fine sea salt
Instructions
- Bloom the gelatin by sprinkling it over the cool water in a small bowl. Stir gently and let sit for 5-10 minutes until firm and spongy.
- In a medium saucepan, combine milk, cream, honey, lavender, and salt. Warm over medium heat until steaming with small bubbles at the edge. Do not boil. Remove from heat, cover, and steep for 20-30 minutes.
- Strain the steeped mixture through a fine-mesh strainer into a large bowl or pitcher, pressing gently on the lavender buds to extract flavor. Discard the buds.
- Add the bloomed gelatin to the hot, strained cream. Whisk vigorously and continuously for one full minute until the gelatin is completely dissolved.
- Divide the mixture among 6 serving glasses or ramekins. Let cool to room temperature for about 20 minutes, then cover lightly and refrigerate for at least 4 hours, or ideally overnight, until set.
Notes
For a dairy-free version, use 2 cans of full-fat coconut milk instead of the milk and cream. Ensure you use culinary lavender, not lavender for crafts. Do not boil the cream mixture to avoid a grainy texture.
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 23
- Sodium: 80
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 0
- Protein: 5
- Cholesterol: 65
Ingredients List for Honey Lavender Panna Cotta
Honey lavender panna cotta begins with a short, sweet list. The magic is in the quality of these few things. You’ll notice I use whole milk and just enough cream for richness, keeping it lighter than traditional versions.
- 2 cups whole milk
- 1 cup heavy cream
- 1/3 cup high-quality honey (I prefer a mild, floral variety like orange blossom or clover)
- 2 tablespoons dried culinary lavender buds
- 2 1/4 teaspoons (one packet) unflavored powdered gelatin
- 3 tablespoons cool water
- Pinch of fine sea salt
Smart Swaps & Notes:
- Dairy-Free: For a dairy-free honey lavender panna cotta, use full-fat canned coconut milk in place of both the whole milk and heavy cream. The result is incredibly lush.
- Lavender: Culinary lavender is key. Do not use lavender from a craft or soap-making supply. If you’re sensitive to floral flavors, start with 1 tablespoon.
- Sweetener: The honey is non-negotiable for flavor, but you can adjust the amount to taste. For a deeper flavor, try a buckwheat honey.
- Gelatin: This is what gives the panna cotta its signature wobble. I don’t recommend swaps here for the classic texture.
Timing for Honey Lavender Panna Cotta
One of the best things about this dessert is how most of the time is hands-off. It’s the ultimate make-ahead treat for any spring gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 4 hours (or ideally overnight)
- Total Time: 4 hours 25 minutes (mostly inactive)
While many spring baking recipes require you to be tied to the oven, this honey lavender panna cotta frees you up completely after a quick stint on the stovetop. Plan to make it the day before you need it—the flavor only gets better.
Step-by-Step Instructions
Making panna cotta is less about technique and more about patience. Follow these simple steps for a flawless set every time.
1. Bloom the Gelatin
In a small bowl, sprinkle the powdered gelatin over the 3 tablespoons of cool water. Stir gently to ensure all the powder is wet, then let it sit for 5-10 minutes. It will transform into a firm, spongy blob. This “blooming” step is crucial for smooth incorporation later.
2. Infuse the Milk & Cream
In a medium saucepan, combine the whole milk, heavy cream, honey, dried lavender, and that pinch of salt. Warm the mixture over medium heat, stirring frequently, until it is steaming hot and small bubbles form around the edges. Do not let it boil. Once hot, remove the pan from the heat, cover it, and let it steep for 20-30 minutes. This infuses every drop with that beautiful floral essence.
3. Strain and Dissolve
Place a fine-mesh strainer over a large bowl or measuring pitcher. Pour the steeped cream mixture through the strainer to remove all the lavender buds. Press on them gently to extract every bit of flavor, then discard them. Now, add the bloomed gelatin to the hot, strained cream. Whisk continuously and vigorously for a full minute until the gelatin is completely dissolved and no lumps remain. This ensures your honey lavender panna cotta will be silky, not rubbery.
4. Portion and Chill
Carefully divide the mixture among 6 serving glasses or ramekins. If you see any bubbles on the surface, you can pop them with a spoon or give the glass a gentle tap on the counter. Let the portions cool to room temperature on the counter for about 20 minutes, then cover lightly with plastic wrap and transfer to the refrigerator. Chill for at least 4 hours, but overnight is best for the perfect, delicate set.
Nutritional Information
A serving of this honey lavender panna cotta is a delightful treat. Based on 6 servings, each portion provides approximately:
- Calories: ~280
- Fat: 18g
- Carbohydrates: 24g (primarily from the natural honey)
- Protein: 5g
The honey offers trace antioxidants, while the dairy provides calcium and protein. Using whole milk keeps it lighter than all-cream versions, making it a relatively guilt-free choice among march desserts. Remember, a little goes a long way in terms of satisfaction!
Equipment Needed
You don’t need any special gadgets for this honey lavender panna cotta. Just a few basics from your kitchen:
- Medium saucepan
- Fine-mesh strainer
- Whisk
- Measuring cups and spoons
- 6 serving glasses, ramekins, or small jars (about 6-ounce capacity)
- Mixing bowl or large liquid measuring cup for straining
That’s it! No mixer, no fancy molds. It’s a testament to how simple elegant desserts can be.
Why You’ll Love This Honey Lavender Panna Cotta
This recipe has become a staple in my home for so many reasons. Here’s why I think you’ll adore it, too.
- Elegantly Effortless: It looks and tastes like it came from a patisserie, but it’s simpler than most cakes or pies. Perfect for impressing guests without the kitchen chaos.
- Make-Ahead Magic: The ultimate do-ahead dessert. Make it up to two days before your event, freeing up your time and mental space.
- Light & Refreshing: Unlike dense winter desserts, this honey lavender panna cotta is creamy yet light, with a floral brightness that sings of spring.
- Endlessly Adaptable: While perfect as-is, it’s a fantastic canvas. Serve it with fresh berries, a drizzle of honey, or a sprinkle of crushed shortbread.
- Regular Kitchen, Great Results: No special skills required. If you can warm milk and whisk, you can master this dessert.
Healthier Alternatives for the Recipe
Want to tweak this honey lavender panna cotta to fit different dietary needs? Here are some easy, flavor-friendly swaps.
- Dairy-Free: As mentioned, swap the milk and cream for two (13.5 oz) cans of full-fat coconut milk. The result is divinely rich and works beautifully with the lavender.
- Lower Sugar: The honey is integral to the flavor, but you can reduce it to 1/4 cup. The lavender will shine a bit more, and the dessert will be less sweet.
- Higher Protein: For a boost, stir in a scoop of unflavored collagen peptides or a vanilla protein powder after straining the cream and before adding the gelatin. Whisk very well to avoid clumping.
- Vegan: For a vegan honey lavender panna cotta, use coconut milk as above and replace the honey with maple syrup or agave nectar. You will need to use agar-agar instead of gelatin (follow package instructions for setting liquid amounts).
Serving Suggestions
The beauty of this honey lavender panna cotta is in its simplicity, but a little garnish goes a long way. Here are my favorite ways to serve it.
- Fresh Berry Compote: A spoonful of macerated strawberries, raspberries, or blueberries adds a vibrant, tart contrast. It’s a classic pairing for spring time desserts.
- Honey & Nuts: Drizzle a little extra honey on top and sprinkle with finely chopped toasted pistachios or almonds for crunch.
- Shortbread Crumb: A few buttery shortbread cookie crumbs over the top add wonderful texture and flavor.
- With Other Desserts: For a dessert spread, serve it alongside other no-bake treats like my No-Bake Cheesecake Cups or the elegant Baileys Chocolate Mousse. It also makes a lovely, light follow-up to a richer dessert like my Strawberry White Chocolate Dump Cake.
Common Mistakes to Avoid
A few small missteps can affect your panna cotta’s texture. Avoid these common pitfalls for perfect results every time.
- Boiling the Cream: Boiling can cause the dairy to separate and give the panna cotta a grainy texture. Heat just until steaming with small bubbles at the edge.
- Not Blooming the Gelatin: Skipping this step or using hot water can cause the gelatin to clump into un-dissolvable bits, creating a lumpy dessert.
- Insufficient Whisking: Once you add the bloomed gelatin to the hot cream, whisk vigorously and continuously. Lazy whisking leads to rubbery strands in your otherwise smooth honey lavender panna cotta.
- Chilling Too Quickly: Let the portions cool to room temperature before refrigerating. Placing very warm cups directly in the fridge can cause condensation to form on the surface and affect the set.
- Not Straining Thoroughly: Even a few stray lavender buds can feel gritty. Take your time straining to ensure the silkiest texture.
Storing Tips for the Recipe
This honey lavender panna cotta is a dream for planners and leftover-lovers alike.
- Refrigeration: Once set, keep the desserts covered in the refrigerator for up to 3 days. The flavor mellows and improves over the first 24 hours.
- Freezing: I don’t recommend freezing panna cotta, as the texture of the dairy can become grainy and separate upon thawing.
- Make-Ahead: This is the ultimate make-ahead dessert. Prepare it fully 1-2 days before serving. It’s one less thing to worry about when entertaining.
- On the Go: These are perfect in portable jars for picnics or spring potlucks. Just keep them chilled in a cooler until serving time.
Conclusion
This honey lavender panna cotta is more than just a recipe; it’s a little moment of calm, a taste of spring, and proof that the most satisfying desserts are often the simplest. It brings together the cozy comfort of creamy pudding with the bright, floral promise of the new season. Whether you’re new to making panna cotta or just looking for a reliable, stunning dessert, this recipe is here for you. Comfort food, made easy, and always delicious.
I hope this honey lavender panna cotta becomes a cherished part of your spring foods repertoire. If you’re looking for other easy, creamy desserts, you might love starting your day with my Vanilla Chia Pudding Berries or treating yourself to some Strawberry Cheesecake Overnight Oats. They all share that same joyful, no-fuss spirit.
I’d love to hear how yours turns out! Did you serve it with berries? Try the coconut milk version? Let me know in the comments below, and if you share a photo, don’t forget to tag @HarmonyMeal so I can see your beautiful creation. Happy cooking.
FAQs about Honey Lavender Panna Cotta
What does panna cotta taste like?
Panna cotta has a creamy, rich flavor, often described as milky and vanilla-like. The taste depends on the flavorings used, but it generally provides a delicate and subtly sweet experience. Honey Lavender Panna Cotta offers a floral, honeyed sweetness in addition to the classic creamy base.
What is the best lavender to use for cooking?
English lavender (Lavandula angustifolia) is generally considered the best type for culinary use. Varieties like ‘Munstead’ and ‘Hidcote’ are popular choices due to their sweet floral flavor and lower camphor content.
How do you keep panna cotta from being rubbery?
Avoid over-thickening the panna cotta by using the correct amount of gelatin and not overheating the cream mixture. Gently bloom the gelatin and ensure it’s fully dissolved. Proper chilling is also key; allow it to set slowly in the refrigerator.
How long does panna cotta need to set?
Panna cotta typically needs to set for at least 4-6 hours in the refrigerator, or preferably overnight, to achieve the desired firm but wobbly consistency.
Can I make panna cotta without gelatin?
Yes, you can make panna cotta without gelatin by using alternatives like agar-agar. However, agar-agar can create a slightly different texture, often firmer than gelatin-based panna cotta. Adjust the amount according to the agar-agar instructions.
How long does homemade panna cotta last?
Homemade panna cotta will generally last for up to 3 days in the refrigerator. Store it covered to prevent it from absorbing other flavors.
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