Lavender Panna Cotta
Lavender Panna Cotta is a luxurious dessert that is easier to make than you think. This dessert is slightly sweet and super creamy with a floral infusion from lavender buds.
Please do not get bored with me posting panna cotta recipes again and again. Panna cotta is simply my favorite dessert so I just could not resist making one especially since it just took minutes to make this dessert.
This is another series of my Tea-Infused Panna Cotta, so do not forget to check out my other recipes while you are visiting my website. I guarantee you will not get disappointed. After my success with rose and chamomile infused panna cotta, we will now explore how it fares with another flower series, lavender.
About Lavender Panna Cotta
Lavender is a member of the mint family and is close to rosemary, sage, and thyme. I guess that is why lavender is best known for its good scent. It has broadened over the past years showcasing this aromatic herb in everything from desserts to cocktails with savory dishes in between. The flowers and leaves can be used fresh, and both buds and stems can be used dried.
For cooking, you should use culinary lavender. It may be purchased at well-stocked grocery stores, herb/spice stores, as well as grown in a pot or home garden for picking anytime. You cannot find one, you should try searching online. I found dried lavender buds at Amazon and it should look like that.
Let me remind you that I used a purple food coloring to make this panna cotta purple. Without it, your panna cotta will be white in color. The lavender infusion does not affect the color at all.
How does this Lavender Panna Cotta taste like? It tastes sweet with floral scent and flavor with mint and rosemary undertones. Yes, it tastes a little perfumy, but not that overpowering and tolerable. One thing for sure is that I feel fancy eating this.
Lavender Panna Cotta
This Lavender Panna Cotta is simple but fancy dessert that tastes slightly sweet and super creamy with a floral infusion from lavender buds.
- 1/2 cup whole milk (120 ml)
- 2 cups heavy cream (480 ml)
- 1/4 cup granulated sugar (50 gr)
- 2 sheets gelatin
- 1/2 tsp vanilla extract
- 2 tbsp lavender buds
- 1-2 drops purple food coloring
If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.
Soak the gelatin sheet in cold water until soft. Set aside.
In a medium saucepan, heat milk, heavy cream, and sugar until simmer (do not boil). Remove from the heat.
Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted.
Add vanilla extract, lavender buds, and purple food coloring. Mix with a spoon until well combined and allow the mixture to steep for 10-15 minutes.
Strain the mixture through a fine sieve and pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.
To remove from the mold, dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.