Elegant Italian treat featuring honey, lavender, and cream for a lightly floral, silky finish.
# What You'll Need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Sweeteners & Flavorings
03 - 1/4 cup honey, plus extra for drizzling
04 - 1 1/2 teaspoons dried culinary lavender buds
05 - 1 teaspoon pure vanilla extract
→ Gelatin
06 - 2 1/4 teaspoons unflavored powdered gelatin
07 - 3 tablespoons cold water
→ Garnish (optional)
08 - Fresh berries such as blueberries or raspberries
09 - Edible flowers or additional lavender buds
# How To Make It:
01 - In a small saucepan, combine heavy cream, whole milk, and lavender buds. Heat gently over medium heat until lightly steaming, without boiling. Remove from heat, cover, and allow to steep for 10 minutes.
02 - While the cream infuses, sprinkle gelatin over cold water in a small bowl and let stand for 5 minutes.
03 - Strain the infused cream mixture through a fine mesh sieve to remove lavender buds. Return the liquid to the saucepan; add honey and vanilla extract. Heat gently, stirring until honey dissolves and mixture is hot but not boiling.
04 - Remove saucepan from heat. Add the bloomed gelatin to the hot cream mixture, whisking until the gelatin is thoroughly dissolved.
05 - Divide mixture evenly among six ramekins or small glasses. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours, or until set.
06 - To serve, unmold panna cotta onto chilled plates if preferred, or serve directly in the glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers.
