Lavender Panna Cotta: A Taste of Summer in Every Spoonful

My grandmother, bless her heart, had a lavender bush the size of a small car in her garden. As a child, I’d spend hours running through the fragrant purple haze, the air thick with its sweet, floral perfume. While she used the flowers mostly for potpourri, I always dreamed of eating them. This Lavender Panna Cotta is my grown-up way of finally indulging that childhood whim, transforming a simple dessert into a fragrant memory.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes (plus overnight setting)
• Servings: 6
• Yield: 6 servings
• Dietary Type: Gluten-Free

Ingredients

• 1 1⁄3 liters double cream
• Rind of 1 finely grated unwaxed lemon
• 20 g lavender, on the stalk
• 2 vanilla pods
• 200 ml whole milk
• 4 sheets of leaf gelatin
• 150 g icing sugar
• For garnish: lavender, on the stalk

Equipment Needed

• Medium saucepan
• Slotted spoon
• Whisk
• Pouring jug
• Sieve
• 6 glass bowls or dariole moulds (200ml-250ml/7fl oz-9fl oz each)

Instructions

1. Start by infusing the cream. Pour the double cream into a medium saucepan. Add the finely grated lemon rind and the lavender stalks.
2. Next, prepare the vanilla. Scrape the seeds from the vanilla pods and add these to the saucepan along with the pods themselves. The pods impart a deeper, richer vanilla flavor as they simmer.
3. Bring the cream mixture to a gentle boil over a medium heat. Once it reaches a boil, immediately reduce the heat to low.
4. Simmer the cream gently until it has reduced by approximately one-third. This should take about 10 minutes. The reduction concentrates the flavors of the lavender and vanilla, resulting in a more intense and aromatic panna cotta.
5. Remove the saucepan from the heat and set aside. Allow the cream to infuse with the lavender and vanilla flavors for at least 30 minutes, or up to an hour for a stronger lavender taste.
6. While the cream is infusing, prepare the gelatin. Place the sheets of leaf gelatin in a bowl with the whole milk. Let the gelatin soak until the sheets are soft and pliable, about 5-10 minutes.
7. Once the gelatin is softened, use a slotted spoon to transfer the gelatin sheets to a separate plate, gently squeezing out any excess milk.
8. Pour the milk (in which the gelatin has been soaking) into a medium saucepan and heat it to a simmer over low heat. Be careful not to boil the milk.
9. Whisk in the icing sugar until it is completely dissolved.
10. Add the softened gelatin to the warm milk mixture and whisk until the gelatin is fully dissolved. Ensure there are no lumps of gelatin remaining.
11. Once the cream has infused, remove the lavender stalks and vanilla pods. A pair of tongs works well for this.
12. Add the milk and gelatin mixture to the infused cream and gently combine.
13. Pass the entire mixture through a sieve into a pouring jug. This step ensures a perfectly smooth panna cotta by removing any small particles of lavender, lemon rind, or undissolved gelatin.
14. Carefully pour the mixture evenly into 6 glass bowls or large dariole moulds (200ml-250ml/7fl oz-9fl oz each).
15. Gently tap each bowl or mould on the counter to release any trapped air bubbles.
16. Cover each bowl or mould with plastic wrap, pressing it lightly against the surface of the panna cotta to prevent a skin from forming.
17. Place the panna cottas in the refrigerator and leave them to set overnight, or for at least 6 hours. This allows the gelatin to fully set and the flavors to meld together.
18. When you’re ready to serve, run a little hot water over the bottom of each bowl or mould for a few seconds. This will help to loosen the panna cotta from the sides.
19. Gently ease the panna cotta away from the sides of the bowl or mould with a thin knife or spatula.
20. Invert each panna cotta onto a plate. If it doesn’t release immediately, gently tap the bottom of the mould.
21. Garnish with fresh lavender on the stalk and serve immediately. Some people add redcurrants as well, however, it is delicious without.

Expert Tips & Tricks

• For a deeper lavender flavor, gently bruise the lavender stalks before adding them to the cream. This releases more of the essential oils.
• Be careful not to over-reduce the cream, as it can become too thick. It should be reduced by about one-third, resulting in a slightly thickened consistency.
• Don’t skip the sieving step! This is crucial for a perfectly smooth and silky panna cotta.
• If you don’t have dariole moulds, ramekins or even small glasses work just as well.
• For a richer flavor, use high-quality vanilla extract in addition to (or instead of) vanilla pods. Add 1 teaspoon of vanilla extract to the cream mixture after it has been infused.

Serving & Storage Suggestions

Serve the Lavender Panna Cotta chilled, garnished with fresh lavender sprigs. Redcurrants provide a lovely tart counterpoint to the creamy sweetness. For a truly elegant presentation, consider drizzling a small amount of honey or lavender syrup over the top.

Leftover panna cotta can be stored in the refrigerator, covered, for up to 3 days. Do not freeze panna cotta, as it will change the texture. It is best served within the first 24 hours for optimal flavor and texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	879.2 kcal	N/A
Calories from Fat	745 kcal	85%
Total Fat	82.8 g	127%
Saturated Fat	51.5 g	257%
Cholesterol	306 mg	102%
Sodium	97.2 mg	4%
Total Carbohydrate	32.5 g	10%
Dietary Fiber	0 g	0%
Sugars	26.4 g	N/A
Protein	5.6 g	11%

Note: Percent Daily Values are based on a 2,000 calorie diet. Actual values may vary.

Variations & Substitutions

• For a dairy-free version, substitute the double cream and whole milk with full-fat coconut milk. The coconut flavor will complement the lavender beautifully.
• Experiment with other floral flavors, such as rose or elderflower.
• Add a layer of berry compote to the bottom of the bowls before pouring in the panna cotta mixture for a delightful surprise.
• If you can’t find fresh lavender, use dried culinary lavender, but use it sparingly as it can be quite potent. Start with half the amount and taste as you go.

FAQs (Frequently Asked Questions)

Q: Can I make this panna cotta ahead of time?
A: Absolutely! In fact, it’s best to make it at least 6 hours in advance, or even the day before, to allow it to set properly and for the flavors to meld.

Q: What if my panna cotta doesn’t set?
A: This usually means that there wasn’t enough gelatin. Next time, try using slightly more gelatin or making sure that the gelatin is fully dissolved in the milk.

Q: Can I use gelatin powder instead of gelatin sheets?
A: Yes, you can. Use about 1 1/2 teaspoons of gelatin powder for this recipe. Bloom the gelatin powder in the cold milk for 5-10 minutes before heating.

Q: How do I prevent a skin from forming on the panna cotta while it sets?
A: Press a piece of plastic wrap directly onto the surface of the panna cotta before refrigerating. This will prevent a skin from forming.

Q: What if I don’t like the taste of lavender?
A: You can easily omit the lavender and create a classic vanilla panna cotta. Simply follow the recipe, leaving out the lavender stalks.

Final Thoughts

This Lavender Panna Cotta is more than just a dessert; it’s a sensory experience. The delicate floral aroma, the silky-smooth texture, and the subtle sweetness create a truly unforgettable treat. I encourage you to try this recipe and experience the magic of lavender in a whole new way. Don’t be afraid to experiment with different flavors and garnishes to make it your own. And please, share your creations and feedback with me – I can’t wait to see what you come up with! Consider pairing this with a crisp glass of Prosecco for an extra touch of elegance.