This lavender honey panna cotta blends classic Italian dessert with floral modern flavor. Creamy, elegant, and perfect for any season or occasion.

Scale

2 cups heavy cream

½ cup whole milk

¼ cup honey

1 tsp dried culinary lavender

1 packet (2 ½ tsp) unflavored gelatin

1 tsp vanilla extract

Fresh berries and mint for garnish (optional)

1. In a small saucepan, combine cream, milk, and lavender. Heat over medium until it simmers. Turn off heat, cover, and steep for 10 minutes.

2. Strain out lavender and return liquid to the pan. Add honey and vanilla. Stir until fully dissolved.

3. In a small bowl, sprinkle gelatin over 2 tbsp of cold water. Let bloom for 5 minutes.

4. Add gelatin to warm cream mixture and stir until fully melted.

5. Pour mixture into ramekins. Chill in refrigerator for 4–6 hours until set.

6. Serve chilled, optionally topped with berries and mint.

Use silicone molds for easy unmolding.

Replace honey with maple syrup for a deeper flavor.

Add a touch of lemon zest for extra brightness.

Serve with edible flowers for maximum visual appeal.