Creamy panna cotta infused with honey and lavender, topped with berries. Light, floral, and perfect for gatherings.
# What You Need:
→ 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
# Directions:
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 allow to steep for 10 minutes.
02 - Sprinkle gelatin over cold water in a mixing bowl and let stand for 5 minutes until fully bloomed.
03 - Strain the infused dairy mixture through a fine mesh sieve to discard lavender buds. Return the liquid to the saucepan, add honey and vanilla extract, and heat gently until honey dissolves and mixture is hot without boiling.
04 - Remove from heat. Stir in the bloomed gelatin and whisk thoroughly until completely dissolved.
05 - Pour the mixture evenly into six ramekins or small glasses. Let cool to room temperature, cover with plastic wrap, and refrigerate for a minimum of 4 hours until fully set.
06 - To serve, unmold onto plates if desired, or keep in glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers.
