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Creamy Honey Lavender Panna Cotta Recipe with Easy Fresh Berry Compote

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A silky, creamy panna cotta infused with honey and culinary lavender, topped with a fresh, tangy berry compote. This dessert is quick to prepare, elegant, and perfect for a soothing treat or special occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 1/3 cup (113 g) honey
  • 1 tablespoon dried culinary lavender
  • 2 1/2 teaspoons (about 7 g) gelatin powder
  • 3 tablespoons (45 ml) cold water
  • 1 teaspoon vanilla extract
  • For the fresh berry compote:
  • 2 cups (300 g) mixed fresh berries (strawberries, blueberries, raspberries, or blackberries)
  • 1 tablespoon (15 ml) lemon juice
  • 2 tablespoons (25 g) sugar
  • 2 tablespoons (30 ml) water

Instructions

  1. Bloom the gelatin: Sprinkle 2 1/2 teaspoons (about 7 g) of gelatin over 3 tablespoons (45 ml) of cold water in a small bowl. Let it sit for 5-7 minutes until spongy.
  2. Heat cream, milk, honey, and lavender: In a small saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, 1/3 cup (113 g) honey, and 1 tablespoon dried culinary lavender. Warm over medium heat, stirring occasionally, until honey dissolves and mixture is hot but not boiling (around 170°F/77°C). Let steep off heat for 10 minutes.
  3. Strain the mixture: Pour the cream mixture through a fine mesh sieve into a clean saucepan or bowl to remove lavender buds. Press lightly to extract flavor but avoid letting buds through.
  4. Add gelatin and vanilla: Return strained cream to low heat and stir in bloomed gelatin until fully dissolved (about 2-3 minutes). Remove from heat and stir in 1 teaspoon vanilla extract. Avoid boiling.
  5. Pour into molds: Divide mixture evenly among 4-6 ramekins or dessert glasses. Let cool to room temperature for about 30 minutes before refrigerating.
  6. Chill: Refrigerate panna cotta for at least 4 hours, preferably overnight, until fully set with a gentle wobble.
  7. Make fresh berry compote: While panna cotta chills, combine 2 cups (300 g) mixed fresh berries, 2 tablespoons (25 g) sugar, 1 tablespoon (15 ml) lemon juice, and 2 tablespoons (30 ml) water in a small saucepan. Simmer over medium heat for 5-7 minutes, stirring gently, until berries soften and sauce thickens slightly. Let cool to room temperature.
  8. Serve: Spoon fresh berry compote over each panna cotta just before serving.

Notes

Do not skip blooming the gelatin to avoid lumps. Use a thermometer to heat cream mixture to about 170°F (77°C) to preserve gelatin setting power. Strain well to remove lavender buds for smooth texture. Chill undisturbed for best results. The compote is best served at room temperature or slightly chilled. For dairy-free version, substitute coconut cream for heavy cream and almond or oat milk for milk. Agar-agar can be used as a vegetarian gelatin substitute but follow package instructions.

Nutrition

Keywords: panna cotta, honey panna cotta, lavender dessert, berry compote, creamy dessert, easy panna cotta, floral dessert, gluten-free dessert

Find it online: https://twinkletaste.com/creamy-honey-lavender-panna-cotta-recipe-with-easy-fresh-berry-compote/