I have walked through the lavender fields outside Provence more than once, and I have stood in the markets there where the dried bundles are piled high and tied with ribbon, the whole square smelling like it too. Closer to home, there is a lavender farm called The Lazy Fox that does the same thing to me on a smaller scale, rows of purple going on longer than seems reasonable for the space it has. Every July I think about both of those places, and then I make lavender panna cotta instead of booking a flight.
Today I am joining my friend Sheri again for our monthly Sweet Treats for Your Sweet Tooth series, and this month called for something no bake, something for the kind of evening when it is still ninety degrees at eight o’clock and nobody wants to stand near an oven. Lavender panna cotta felt right. It is elegant without being fussy, and it does all of its work in the refrigerator while you go sit outside with something cold to drink.
A word of caution before we start, because I learned this one the hard way years ago. Lavender is a flavor you can very easily overdo, and overdone lavender tastes like a bar of soap rather than a dessert. Ten minutes of steeping makes this dessert just the way I like it. Your palate may be different than mine and require a bit longer. That said, don’t let it steep and forget about it, you will regret it.
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A Little About Panna Cotta and Lavender
Panna cotta means cooked cream in Italian, which always makes me smile, because there is so little actual cooking involved. It came out of the Piedmont region in the early 1900s, and the first versions were about as simple as a milk mixture could get, just cream, sugar, and gelatin, maybe a splash of vanilla extract if you were feeling fancy.
Lavender was never part of that original recipe, but the first time I tasted it in a panna cotta, it made sense to me, after all lavender is a summer flower.
The whole trick, and the reason this has become one of my favorite desserts to make in summer, is versatility, you can make it plain, add vanilla, infuse it with mint or other flavors that you like. Or just add flavors of the season, berries, peaches, figs in summer and in the winter cranberries.
What You Need for Lavender Panna Cotta
This is a short list. The only special ingredient is the lavender itself, and it has to be culinary grade, not the kind meant for sachets or soap, there is a difference. You can find it on Amazon or your favorite spice store, I get mine from Amazon or Penzeys.Â
- 2 cups heavy cream
- 1 cup milk
- 1/3 cup sugar
- 1 teaspoon culinary lavender buds
- 3 tablespoons cold water
- 1 packet unflavored gelatin, about 2 1/2 teaspoons
How to Make Lavender Panna Cotta
1. Combine the heavy cream, milk, sugar, and the culinary lavender buds in a heavy saucepan. Heat the mixture over medium heat, stirring often, until the mixture is hot enough that you see steam. Do not let the mixture boil. The high heat will curdle the cream, and there is no saving it once that happens, so be vigilant and stay by the stove.
2. Take the pan off the heat and let the mixture steep for 10 minutes. Set a timer for this one. Ten minutes gives you a nice lavender flavor. If you want a more pronounced flavor, leave it to steep a little longer.
3. While the cream steeps, place the cold water in a small bowl and sprinkle the gelatin evenly over the top. Then stir gently and set aside for 10 minutes.
4. Strain the cream in a fine mesh strainer to remove the lavender buds. If the mixture has cooled to room temperature, reheat it until it is hot to the touch again. DO NOT BOIL.
5. Add the gelatin to the hot cream, whisk until the gelatin dissolves completely.
6. Pour the mixture into glasses, cover, and refrigerate for 8 hours. When ready to serve garnish with lavender buds or fresh fruit.
How to Serve Panna Cotta and Store It
Top each glass with a few lavender buds. I like these served straight in the glass, still cold from the refrigerator, ideally on a night when you can carry them outside and enjoy the waning day.
Cover the glasses tightly with plastic wrap and keep them refrigerated until you are ready to serve. The panna cotta will last for three to five days in the refrigerator. The texture changes the longer it is stored and after a few days may become a little rubbery. Panna Cotta can be frozen for up to two months. Always let the mixture set in the refrigerator and then freeze it.
Pairing Suggestions
Because lavender panna cotta is so delicate, whatever you serve alongside it should complement rather than compete with it.
Fresh berries are the obvious answer. Blueberries, raspberries, or blackberries all bring a tartness to cut through the cream without covering up the lavender. If you have ten extra minutes, toss them with a small squeeze of lemon juice and a pinch of sugar before serving. They release a little juice and they taste even better.
A light drizzle of honey is delicious as well. Stick with something mild like wildflower or clover.
If you want a little crunch, a plain butter cookie or a piece of shortbread served alongside is nice.
For drinks, a dry Prosecco or a glass of Champagne is my first choice. If you would rather skip the alcohol, a sparkling lemonade does the same job.
Keep chocolate, caramel, and anything heavily spiced far away from this dessert. Lavender has a delicate flavor and these will overpower it.
A Few Notes Before You Start
Buy your lavender from a source that specifically labels it culinary or food grade. The lavender sold for drawer sachets and potpourri is treated differently and should never end up in something you are eating. A good spice shop or the baking aisle of a well-stocked grocery store should have you covered.
Whole milk gives you the smoothest result if you have it on hand, though I have made this with two percent in a pinch and almond milk as well, and been perfectly happy with it. And if you would rather unmold these onto a serving plate than serve them in the glass, a quick dip in a bowl of hot water will loosen them enough to slide right out. If that is the case I recommend using a ramekin to start. I like the in the glass myself, it leaves more room for fruit or sauces. If you want to make these a day ahead for a dinner party, you can.
What is the one flavor you associate with summer travel, even the trips you have only taken in your imagination? I would love to know.
If you make this, please share. Tag me on Pinterest, Instagram, and Facebook, and be sure to visit Sheri for the recipe to her Maple Cinnamon Ice Box Cake.
You Might Also Enjoy:
Vanilla Bean Panna Cotta with Cranberry Topping
Almond Milk Panna Cotta with Fresh Berries for Two
PrintLavender Panna Cotta
Lavender panna cotta, an easy no-bake dessert.
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
Instructions
1. Combine the heavy cream, milk, sugar, and the culinary lavender buds in a heavy saucepan. Heat over medium heat, stirring often, until the mixture is hot enough that you see steam. Do not let the mixture boil. The high heat will curdle the cream, and there is no saving it once that happens, so be vigilant and stay by the stove.
2. Take the pan off the heat and let the mixture steep for 10 minutes. Set a timer for this one. Ten minutes gives you a nice lavender flavor. If you want a more pronounced flavor, leave it to steep a little longer.
3. While the cream steeps, place the cold water in a small bowl and sprinkle the gelatin evenly over the top. Then stir gently and set aside for 10 minutes.
4. Strain the cream in a fine mesh strainer to remove the lavender buds. If the mixture has cooled down to room temperature reheat it until it is hot to the touch again. DO NOT BOIL.
5. Add the gelatin to the hot cream, whisk until the gelatin dissolves completely.
6. Pour the mixture into glasses, cover with plastic wrap and refrigerate for 8 hours. Garnish with lavender buds or fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
Elizabeth this is as beautiful as it sounds delicious! Can you believe in all my years of baking I’ve never made a panna cotta? I need to fix that stat! Thank you for sharing this lovely recipe! xo
Sounds so yummy! Funny story…I made lavender cookies to take to work and overdid the lavender even though I followed the recipe. They did have a soapy taste. We laughed and threw them in the trash…luckily I taught with friends who were kind.
When I was in Provence there was nothing like the fresh apricots sold there! Also the beautiful pastries and patês in Paris. A buttery croissant, jam, and cafe au lait in bed reminds me of my hotel in Paris.