Imagine a dessert so delicate and luxurious that it feels like a whisper of culinary poetry on your palate. Our Lavender Panna Cotta with Lemon Syrup is not just a dessert—it's an experience that blends the romantic essence of Provence with the bright, zesty notes of Mediterranean sunshine. This Italian-inspired treat promises to elevate your dessert game from ordinary to extraordinary, turning a simple sweet into a gourmet masterpiece that will have your guests swooning with every silky, fragrant spoonful.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 2 teaspoons dried culinary lavender
- 2 1/2 teaspoons gelatin
- 3 tablespoons lemon juice
- 1/4 cup sugar (for syrup)
- 1/2 cup water
Instructions
- In a medium saucepan, combine heavy cream, whole milk, 1/2 cup sugar, and dried culinary lavender. Heat over medium-low temperature, stirring gently until sugar dissolves completely.
- Remove the cream mixture from heat and let it steep for 15 minutes, allowing the lavender to infuse its delicate flavor into the liquid.
- Strain the lavender cream mixture through a fine-mesh sieve, discarding the lavender buds, and return the liquid to the saucepan.
- Sprinkle gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to bloom, creating a soft, gel-like consistency.
- Warm the lavender cream mixture again over low heat. Add the bloomed gelatin and stir until completely dissolved and integrated.
- Pour the mixture into four individual ramekins or serving glasses, filling each about 3/4 full.
- Refrigerate the panna cotta for at least 2 hours, or until fully set and firm to the touch.
- For the lemon syrup, combine 1/4 cup sugar and 1/2 cup water in a small saucepan. Heat until sugar dissolves completely.
- Add lemon juice to the sugar syrup and simmer for 3-4 minutes until slightly thickened. Remove from heat and let cool.
- Before serving, drizzle the lemon syrup over each chilled panna cotta. Garnish with fresh lavender sprigs or lemon zest if desired.
Tips
- Lavender Selection: Use only food-grade, culinary dried lavender to ensure a delicate, not overpowering flavor. Fresh is best, but high-quality dried lavender works wonderfully.
- Gelatin Technique: Always "bloom" your gelatin in cold water before adding to warm liquid. This ensures smooth, lump-free integration and perfect setting.
- Straining is Key: When infusing lavender, strain thoroughly to prevent any bitter or woody texture in your final dessert.
- Chilling Time: Be patient with the refrigeration process. A minimum of 2 hours ensures the perfect wobble and set for your panna cotta.
- Syrup Consistency: When making the lemon syrup, watch carefully while simmering. You want a light syrup that's slightly thickened but not caramelized.
- Serving Tip: Run a thin knife around the edge of the ramekin to easily release the panna cotta before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 80mg
