Description
This delicate Lavender Panna Cotta is a creamy Italian dessert infused with fragrant dried lavender buds, offering a subtly floral aroma and a hint of sweetness. The custard-like texture is achieved using gelatin, cream, and milk, enhanced by a touch of vanilla and a charming purple hue from food coloring. Perfect for elegant dinners or special occasions, this panna cotta is a light yet indulgent treat that’s both visually stunning and delicious.
Ingredients
Scale
Dairy
- 1/2 cup whole milk
- 2 cups heavy cream
Sweeteners
- 1/4 cup granulated sugar
Thickening Agent
- 3 sheets gelatin
Flavorings
- 1/2 tsp vanilla extract
- 2 tbsp dried lavender buds
- 1–2 drops purple food coloring
Miscellaneous
- Vegetable oil (for greasing molds)
Instructions
- Prepare the molds: If you intend to unmold the panna cotta, lightly grease the inside of your serving glasses or molds with vegetable oil. Use a paper towel to wipe out most of the oil, leaving just a thin residue to aid in release. Alternatively, leave the molds ungreased if you prefer to serve directly.
- Soften gelatin: Place the gelatin sheets in cold water and let them soak until soft and pliable, typically about 5 to 10 minutes. Once softened, set them aside for use in the cream mixture.
- Heat the dairy mixture: In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat until the mixture just starts to simmer carefully, ensuring it does not boil, which could affect texture and gelatin setting.
- Incorporate gelatin: Remove the saucepan from heat. Squeeze the excess water out of the softened gelatin sheets and stir them into the hot cream mixture until fully dissolved and smooth.
- Add flavorings and steep: Stir in the vanilla extract, dried lavender buds, and a few drops of purple food coloring. Mix thoroughly to combine. Allow the mixture to steep for 10 to 15 minutes, letting the lavender infuse its delicate floral notes.
- Strain and pour: Strain the mixture through a fine sieve to remove the lavender buds and any gelatin lumps. Pour the smooth mixture evenly into the prepared molds or glasses.
- Chill to set: Refrigerate the panna cotta for at least 4 hours, preferably overnight, until it is fully set and firm to the touch.
- Unmold and serve: To unmold, briefly dip the bottom of each mold into hot water for about 5 seconds to loosen the edges. Run a knife gently around the panna cotta’s perimeter and invert it onto a plate. Serve chilled for a refreshing dessert experience.
Notes
- Use high-quality dried lavender buds intended for culinary use to avoid bitterness and ensure safety.
- If you do not have gelatin sheets, you can substitute with 2 1/2 teaspoons of powdered gelatin, blooming it in cold water according to package instructions.
- This dessert can be prepared a day in advance to allow flavors to fully develop and to save time on the day of serving.
- For a vegan alternative, use agar-agar powder instead of gelatin and substitute heavy cream with coconut cream.
- To intensify the lavender flavor, infuse the cream mixture with lavender buds by heating gently and straining before adding gelatin.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and setting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 150g)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 110 mg
Keywords: Lavender panna cotta, floral panna cotta, creamy Italian dessert, lavender dessert, chilled pudding, gelatin dessert, easy panna cotta recipe
