Lavender Honey Panna Cotta with Spring Berry Compote
A delicate lavender-infused panna cotta topped with a vibrant spring berry compote, perfect for showcasing seasonal flavors in your dessert menu.
Ingredients
- 4 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons gelatin powder
- 1/4 cup water
- 2 tablespoons dried culinary lavender
- 1/4 cup honey
- 3 cups mixed berries (strawberries, blueberries, raspberries)
- 2 tablespoons lemon juice
Instructions
- 1
In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
Chef's tip: Stir continuously to prevent the mixture from scorching.
- 2
In a small bowl, sprinkle gelatin over water and let it sit for 5 minutes to bloom.
Chef's tip: Make sure the water is cold for proper blooming.
- 3
Add the bloomed gelatin and dried lavender to the hot cream mixture. Stir until the gelatin is completely dissolved.
Chef's tip: Strain the mixture through a fine sieve to remove lavender buds for a smooth panna cotta.
- 4
Stir in honey until well combined. Pour the mixture into individual serving cups or molds.
Chef's tip: Use silicone molds for easy removal.
- 5
Refrigerate for at least 2 hours or until set.
Chef's tip: Make this a day ahead for best results.
- 6
For the berry compote, combine mixed berries and lemon juice in a saucepan. Cook over medium heat until the berries release their juices and the mixture thickens slightly, about 10 minutes.
Chef's tip: Adjust sweetness with additional honey if desired.
- 7
Once the panna cotta is set, top each serving with the berry compote before serving.
Chef's tip: Garnish with fresh mint for an extra touch.