Lavender panna cotta is an impressive dessert that is easier to make than you think.
Disclosure: The culinary lavender I used in this recipe was provided to me at no cost by Olivenation. All opinions are my own. Links to the lavender are affiliate links. I only recommend products I choose from companies I trust. Thanks for supporting the companies that support Salt & Lavender!
As I approach my 100th post on this blog, I figured I really should make something with lavender in it. I mean hello, it’s right in my blog’s name. I was pleased when I browsed Olivenation’s site and saw that they had culinary lavender available as it’s not something I’ve seen in my regular grocery stores.
It took me a couple of attempts to get this recipe right. The first time was tasty, but the lavender flavor wasn’t coming through strong enough, so I went back to the drawing board. This time = success.
You’ve probably noticed that this blog’s focus isn’t usually on desserts. That’s because I’m no baker. I didn’t realize panna cotta was so easy to make. Let’s just say that if I can get it right, anyone can.
I decided to use Greek yogurt in this recipe. I love the way it tastes, and I like the bit of tanginess it adds to the dessert. Vanilla makes the dessert even more fragrant and rich tasting.
You can put panna cotta into molds and then take them out and plate them, but I found that to be a bit of a pain.
It’s much easier to put them into nice looking containers and just eat them out of there with a spoon. Many people use stemless wine glasses for their panna cotta.
Need some good culinary lavender? Buy it here.
Questions? Feel free to ask!
Lavender Panna Cotta
Panna cotta infused with lavender.
- 2 tablespoons water
- 1 tablespoon gelatin
- 1 1/4 cups heavy/whipping cream
- 1/4 cup sugar
- 1 cup Greek yogurt (I used 2% fat)
- Pinch of salt
- 2 teaspoons lavender water
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
- 1 tablespoon culinary lavender
- 2 tablespoons water
- Prepare the lavender water by adding 2 tablespoons boiling water to the lavender. Let steep for 15 minutes and then use a fine sieve (or even a paper tea filer) to strain it. You should be left with 2 teaspoons of liquid. Set lavender water aside.
- Add gelatin and water to a small bowl to soften the powder. Set aside.
- Add cream and sugar to a small saucepan on medium heat. Heat until the cream starts to bubble around the edges (about 5 minutes, it shouldn't be boiling). Whisk until sugar dissolves.
- Remove from heat and whisk in the gelatin mixture until it's dissolved.
- Whisk in the yogurt, salt, lavender water, vanilla, and optional food coloring (6 drops blue, 6 drops red).
- Pour into glasses or molds. Chill for at least 3 hours. If you're going to chill it overnight, cover each container.
- Adapted from The Kitchn.