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Lavender panna cotta served in a glass
Creamy panna cotta with lavender infusion

Elegant Lavender Panna Cotta

Author: Flavelo
Recipes Cakes and Desserts
Using lavender in the kitchen is a balancing act: use too little and it's undetectable; use too much and it tastes like soap. The secret lies in the steeping. The warm cream absorbs the floral essential oils, but you must strain it before any bitter compounds release.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 4 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Italian / Provençal

Ingredients

Equipment Needed

  • Saucepan
  • Fine mesh strainer
  • Serving glasses

Allergen Information

⚠️ Milk

Instructions

1 ✓

Bloom the gelatin in ice-cold water.

Tip: Blooming (hydrating) is essential for a smooth set.
2 ✓

Heat the heavy cream, milk, sugar, and vanilla. Turn off the heat just as it starts to steam.

Tip: Do not boil!
3 ✓

Stir in the dried lavender, cover, and let steep for EXACTLY 5 minutes.

Tip: This is the infusion time. Any longer and the tannins will make it bitter.
4 ✓

Strain the mixture immediately to remove the flowers.

Tip: Straining stops the infusion process.
5 ✓

Squeeze excess water from the gelatin sheets and stir them into the warm, strained cream.

Tip: The cream should still be warm enough (around 120-140°F) to dissolve the gelatin.
6 ✓

Pour into glasses, let cool to room temperature, then refrigerate for 4 hours.

Tip: Cold dulls flavors, so the mixture should smell slightly more intense while warm than the desired final result.

Recipe FAQ

It tastes soapy.
You used too much lavender or let it steep too long. Dried flowers are much more concentrated than fresh ones!

Ingredients

  • 1 3/4 cups Heavy Cream
  • 1/2 cup Whole Milk
  • 1/3 cup Granulated Sugar
  • 1 whole Vanilla Bean
  • 3 sheets Gelatin Sheets (or 1 packet/2.25 tsp powdered gelatin)
  • 1 tsp Dried Culinary Lavender
  • 1 bunch Fresh flowers for garnish