A Creamy Lavender Panna Cotta Recipe that is easier to make than you think! A delicious floral twist on a classic much-loved dessert.
SO WHAT IS PANNA COTTA?
Panna Cotta is a classic no-bake dessert. 'Panna cotta' simply means "cooked cream" in Italian. It is a cream-based dessert that can be served and flavored in various ways.
Panna cotta is a simple, classic dessert that has a smooth, creamy texture and a sweet, milky taste. Panna cotta uses gelatin as a thickening agent and it requires no baking.
Homemade Lavender Panna Cotta Recipe
This delicious lavender-infused panna cotta is a creamy and light dessert, but still indulgent and special. Lavender is a delicious addition to baked goods with a soft floral flavor - and it takes this panna cotta to a new level!
Panna cotta is easier to make than you may think. This recipe uses simple ingredients and a straight-forward method to create a creamy and perfectly set panna cotta that is quick to prepare.
This tasty cream dessert can be enjoyed all year round and is a great make-ahead option. The recipe can be multiplied to feed a crowd - or to just have yummy leftovers!
Another delicious lavender-infused dessert to try out is my Rosemary & Lavender Naked Cake.
Ingredients & Notes
- Heavy cream. This is what makes the panna cotta so rich, creamy, and luscious.
- Gelatin powder. The gelatin powder is what sets this panna cotta to a perfect soft texture. You can also use gelatin leaves if preferred.
- Castor sugar. To add a touch of sweetness to the dessert.
- Vanilla extract. Enhances the taste of this dessert and brings out the lavender flavor.
- Dried lavender. This is what gives the panna cotta a natural lavender flavor.
Optional serving suggestions
- Fresh fruit and berries.
- A drizzle of caramel sauce.
- Chopped white chocolate.
- Layer with fruit or floral jelly.
- Whipped cream.
How to make Creamy Lavender Panna Cotta
Place the cold water and gelatine powder in a small bowl. Mix together and set aside for 5 -10 minutes.
Meanwhile, use a whisk to combine the cream, sugar, vanilla extract, and lavender in a small saucepan over medium heat.
Allow the cream mixture to simmer for a few minutes then remove the saucepan from the heat.
Gently stir in the gelatine mixture and food colouring if you are adding some until well combined.
Pour into 4 serving glasses/dishes and place in the fridge for at least 4 hours to set.
SERVING PANNA COTTA
To serve your panna cotta, remove it from the fridge, add your desired toppings such as fruit or chocolate and enjoy chilled.
To make a jelly layer on top of your panna cotta, prepare your favorite jelly and pour it over the chilled and set panna cotta. Place it back in the fridge and wait for the jelly to set before serving.
RECIPE TIPS & NOTES
- The texture of the panna cotta will depend on the amount of gelatin used to make it. I personally like my Panna Cottas to be more soft and creamy, so the amount of gelatin in this recipe is relatively low. If you want a more set jelly-like texture, you can slightly increase the quantity of gelatin.
- Gently simmer the cream just until small bubbles begin to appear at the edge of the pan. Be sure to not boil the cream.
- Panna cotta can be stored in the fridge for up to five days, but for the best flavor and texture, serving it within three days is best.
- To make this recipe lactose or dairy-free, just simply replace the Heavy Cream with dairy-free milk or plant-based cream such as coconut cream (for a slightly different flavour) or soy cream (for a more neutral flavour).
This post was made in collaboration with Granny Goose.
- ¼ cup cold water
- 2 ¼ teaspoon powdered gelatin
- 2 cups cream
- ¼ castor sugar
- 2 teaspoon vanilla extract
- 1 teaspoon dried lavender
- Purple food colouring (optional)
- Place the cold water and gelatine powder in a small bowl. Mix together and set aside for 5 -10 minutes.
- Meanwhile, use a whisk to combine the cream, sugar, vanilla extract, and lavender in a small saucepan over medium heat.
- Allow the cream mixture to simmer for a few minutes then remove the saucepan from the heat.
- Gently stir in the gelatine mixture and food colouring if you are adding some until well combined.
- Pour into 4 serving glasses/dishes and place in the fridge for at least 4 hours to set. Top with fresh lavender before serving.