Hello, fellow food lovers!
Today, I’m sharing a dessert that’s as refreshing as a gentle summer breeze: Lemon Lavender Panna Cotta with a Honey Drizzle. This elegant treat is the perfect way to end a meal, or simply a delightful indulgence on a warm afternoon.
I’ve always been captivated by the delicate floral notes of lavender and the bright, zesty punch of lemon. It’s a combination that sings of sunny days and fragrant gardens. This panna cotta captures that essence perfectly.
Panna cotta, which translates to “cooked cream” in Italian, is a simple yet sophisticated dessert. It’s all about creating a smooth, creamy texture that melts in your mouth. The addition of lavender infuses the cream with a subtle, aromatic sweetness, while the lemon zest and juice add a vibrant citrus kick.
One of the keys to a perfect panna cotta is blooming the gelatin properly. This ensures a smooth, silky texture without any lumps. And don’t forget to strain the mixture through a fine-mesh sieve! This step is crucial for removing any lavender buds and ensuring a perfectly smooth panna cotta. I have made the mistake many times before and my failures while hilarious should not be yours.
The honey drizzle adds another layer of sweetness and depth to the dessert. I like to warm the honey slightly with a splash of lemon juice to make it more fluid and enhance the citrus notes. A few lavender buds for garnish add a touch of whimsy and visual appeal.
Lemon Lavender Panna Cotta with Honey Drizzle
Equipment
- 1 Small Bowl
- 1 Medium Saucepan
- 1 Spatula Sass optional
- 1 Strainer
- 6 Ramekins
- Plastic Wrap
Ingredients
For the Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tbsp dried culinary lavender
- 1 lemon and zest
- 2 tbsp lemon juice
- 2 tsp unflavored gelatin powder
- 2 tbsp cold water
For the Honey Drizzle
- 1/4 cup honey
- 1 tbsp lemon juice
- 1 tsp lavender buds optional, for garnish
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to soften.
- Infuse the Cream: In a medium saucepan, combine the heavy cream, milk, sugar, and dried lavender. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
- Add Lemon: Remove the saucepan from the heat. Stir in the lemon zest and juice.
- Dissolve Gelatin: Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved.
- Strain and Pour: Strain the mixture through a fine-mesh sieve to remove the lavender buds and any undissolved gelatin. Pour the panna cotta mixture evenly into six individual ramekins or glasses.
- Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
- Prepare Honey Drizzle: In a small saucepan, combine honey and lemon juice. Heat over low heat, stirring until the honey is fluid and slightly warm.
- Serve: Once the panna cotta is set, drizzle with the warm honey mixture. Garnish with a few lavender buds, if desired.
Notes
- Culinary Lavender: Make sure to use culinary lavender, as other types may have a strong, soapy flavor.
- Lemon Love: Fresh lemon zest is essential for the best flavor. Don’t skimp on it!
- Honey Options: Try using lavender honey for an extra layer of floral sweetness.
- Layered Delight: For a more decadent treat, add a layer of lemon curd at the bottom of the ramekins before pouring in the panna cotta mixture.
- Garnish Creativity: Get creative with your garnishes! Fresh berries, edible flowers, or a sprinkle of crushed pistachios would all be lovely.
- Pairing: This panna cotta pairs beautifully with a light, crisp white wine or a refreshing iced tea.
I hope you enjoy this recipe as much as I do! Don’t forget to tag me in your photos if you try it out. Happy cooking!
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