When it comes to dessert, there are few treats as elegant and soothing as a Lavender & Honey Panna Cotta with Blueberry Sauce. The creamy, floral notes of lavender blend beautifully with the sweetness of honey, making this panna cotta a refined yet approachable dish. The addition of fresh blueberry sauce adds the perfect tangy contrast, bringing a burst of flavor and color to each bite.
Whether you’re looking for a show-stopping dessert for a spring or summer gathering or simply craving something light and refreshing after a hearty meal, this dessert will surely impress your guests and satisfy your sweet tooth. Plus, it’s easy to prepare with minimal hands-on time, though it does require some chill time to set perfectly.
In this guide, we will walk you through every step of the process, from gathering ingredients to serving the final dish. We’ll also share some variations to customize the recipe to your liking and answer some frequently asked questions to ensure your panna cotta turns out perfectly every time.
What is Lavender & Honey Panna Cotta with Blueberry Sauce?
Panna Cotta, an Italian classic, is a creamy dessert made with sweetened cream set with gelatin to create a smooth, delicate texture. The addition of lavender and honey elevates this dish, giving it an aromatic floral essence and a subtle sweetness that is balanced by the tangy blueberry sauce.
Lavender, a popular herb in both culinary and medicinal uses, brings a calming and soothing fragrance to this dessert. The blueberry sauce complements the panna cotta beautifully with its natural tartness and vibrant color, making each bite a delightful combination of textures and flavors.
This dessert is perfect for various occasions, whether it’s a spring gathering, a special family dinner, or a festive celebration. The versatility of the dish and the refreshing flavors make it an ideal choice for a summer evening meal.
The Origin of Lavender & Honey Panna Cotta with Blueberry Sauce
The panna cotta itself is an Italian dessert that dates back to the early 1900s. It translates to “cooked cream,” which is fitting, as the dessert is traditionally made by simmering cream and sugar before being set with gelatin. While the classic panna cotta recipe doesn’t typically involve lavender or honey, these modern variations add unique twists, blending herbs and sweeteners that elevate the dessert.
Lavender has been used in culinary dishes for centuries, especially in Mediterranean and French cooking. Its fragrance and flavor pair wonderfully with delicate desserts like panna cotta, bringing a refreshing floral note. Honey, on the other hand, has been a natural sweetener for millennia, known not only for its sweetness but for its health benefits as well. The combination of lavender and honey with panna cotta creates a dessert that is both fragrant and flavorful.
The blueberry sauce, on the other hand, adds a fruity, tangy contrast that balances the sweetness of the panna cotta. Blueberries are native to North America but have since spread across the world, becoming a beloved fruit used in a variety of dishes, including desserts like this one.
Ingredients
For the Panna Cotta:
- 500 ml (2 cups) heavy cream (or half cream + half milk for a lighter version)
- 3 tbsp runny honey (plus more to taste)
- 1–1½ tsp dried culinary lavender (or 2 tsp fresh lavender flowers)
- 1 tsp vanilla extract (optional)
- 2 tsp powdered gelatin (or 1 sachet / about 7 g)
- 3 tbsp cold water
- Pinch of salt
For the Blueberry Sauce:
- 1½ cups (about 200 g) fresh or frozen blueberries
- 2 tbsp honey or sugar (adjust to taste)
- 1 tsp lemon juice
- 1 tsp cornstarch (mixed with 1 tbsp cold water, optional, for thickening)
Step-by-Step Directions and Preparation Method
1. Bloom the Gelatin
Start by sprinkling the gelatin over 3 tbsp of cold water in a small bowl. Allow it to sit for 5–10 minutes to bloom. During this time, the gelatin will absorb the water and swell, softening it to be used in the next step.
2. Infuse the Cream
In a saucepan, combine heavy cream, honey, lavender, and a pinch of salt. Heat the mixture gently over medium-low heat, stirring occasionally. Allow it to steam but not boil, ensuring the lavender releases its flavor into the cream. Once the cream is hot, remove it from the heat and cover the pan. Let it steep for 10–15 minutes, allowing the flavors to infuse.
After steeping, strain the cream through a fine sieve to remove the lavender buds, leaving behind only the infused cream.
3. Dissolve the Gelatin
Once the cream has been strained, return it to low heat. Add the bloomed gelatin to the cream and stir until it is fully dissolved. Ensure the mixture doesn’t come to a boil to avoid altering the texture. Stir in vanilla extract if desired. Taste the mixture and add more honey if you prefer a sweeter panna cotta.
4. Set the Panna Cotta
Pour the creamy mixture into 4–6 ramekins, glasses, or molds. Allow the mixture to cool to room temperature before transferring it to the fridge. Refrigerate the panna cottas for at least 4 hours, or preferably overnight, to ensure they set properly. For a more delicate wobble, chilling overnight is recommended.
5. Make the Blueberry Sauce
In a small saucepan, combine blueberries, honey (or sugar), and lemon juice. Heat the mixture over medium heat for 5–7 minutes, until the blueberries begin to burst and release their juices. If you prefer a thicker sauce, stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water). Simmer for another minute until the sauce thickens. Remove the sauce from heat and let it cool completely.
6. Serve
To serve, unmold the panna cottas by briefly dipping the molds in warm water, then inverting onto plates. Alternatively, you can serve the panna cotta directly in the glasses or ramekins. Spoon the blueberry sauce over the top, drizzle with a touch of honey, and garnish with lavender petals or a few fresh blueberries for an extra touch of elegance.
Tips & Variations
Extra Floral Flavor:
For an even more pronounced floral note, consider adding a few drops of orange blossom or rose water to the panna cotta mixture. This will enhance the lavender and honey flavors, adding a lovely complexity to the dessert.
Dairy-Free Option:
If you are looking for a dairy-free version, swap the heavy cream for full-fat coconut milk or almond cream. In place of gelatin, use agar-agar (a vegetarian alternative) to achieve the same set.
Pairing Idea:
This panna cotta pairs beautifully with shortbread cookies or almond biscotti, offering a crunchy contrast to the creamy dessert. These treats are easy to make ahead and serve alongside the panna cotta for a delightful dessert platter.
Make-Ahead:
The panna cotta can be made up to 3 days in advance and stored in the refrigerator. This makes it the perfect dessert for dinner parties, as it allows you to prepare it ahead of time and focus on other parts of your meal.
Frequently Asked Questions (FAQs) About Lavender & Honey Panna Cotta with Blueberry Sauce
1. Can I make this recipe without gelatin?
Yes! You can substitute gelatin with agar-agar if you’re looking for a vegetarian or vegan option. Agar-agar is typically used in a 1:1 ratio with gelatin, so use the equivalent amount for the best results.
2. How long can I store the panna cotta?
Panna cotta can be stored in the fridge for up to 3 days. It is best enjoyed fresh, but it will keep well when covered tightly in the refrigerator.
3. Can I use dried blueberries for the sauce?
While fresh blueberries are best for making the sauce, you can use dried blueberries if fresh ones aren’t available. However, you may need to add extra water to help rehydrate the dried fruit.
4. Can I add a different fruit for the sauce?
Absolutely! You can substitute the blueberries with other berries like strawberries, raspberries, or blackberries. Adjust the sweetener to balance the tartness of the fruit.
5. Can I make this without the lavender?
Yes, the lavender is optional. If you prefer, you can leave it out or replace it with a different herb like rosemary or thyme for a unique twist.
6. What is the best way to unmold panna cotta?
If you’re using ramekins or molds, dip them briefly in warm water before inverting onto your plate. This helps loosen the panna cotta without damaging the delicate texture.
Conclusion: Lavender & Honey Panna Cotta with Blueberry Sauce
Lavender & Honey Panna Cotta with Blueberry Sauce is a gorgeous, aromatic dessert that will elevate any occasion. Its creamy, floral panna cotta paired with the tangy blueberry sauce creates the perfect balance of flavors and textures. Whether you’re making it for a special celebration or a casual gathering, this dessert is sure to impress. With a few simple ingredients and easy steps, you can create a delightful treat that will be the highlight of your meal.
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Lavender & Honey Panna Cotta with Blueberry Sauce: A Delightful Dessert for Every Occasion
- Total Time: 4 hours 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Panna Cotta, an Italian classic, is a creamy dessert made with sweetened cream set with gelatin to create a smooth, delicate texture. The addition of lavender and honey elevates this dish, giving it an aromatic floral essence and a subtle sweetness that is balanced by the tangy blueberry sauce.
Ingredients
For the Panna Cotta:
500 ml (2 cups) heavy cream (or half cream + half milk for a lighter version)
3 tbsp runny honey (plus more to taste)
1–1½ tsp dried culinary lavender (or 2 tsp fresh lavender flowers)
1 tsp vanilla extract (optional)
2 tsp powdered gelatin (or 1 sachet / about 7 g)
3 tbsp cold water
Pinch of salt
For the Blueberry Sauce:
1½ cups (about 200 g) fresh or frozen blueberries
2 tbsp honey or sugar (adjust to taste)
1 tsp lemon juice
1 tsp cornstarch (mixed with 1 tbsp cold water, optional, for thickening)
Instructions
1. Bloom the Gelatin
In a small bowl, sprinkle gelatin over 3 tbsp of cold water.
Let stand for 5–10 minutes to bloom (it will swell and soften).
2. Infuse the Cream
In a saucepan, combine cream, honey, lavender, and a pinch of salt.
Heat gently over medium-low heat until steaming (do not boil).
Remove from heat, cover, and let steep for 10–15 minutes to infuse the flavor.
Strain through a fine sieve to remove lavender buds.
3. Dissolve the Gelatin
Return the infused cream to low heat.
Add the bloomed gelatin and stir until fully dissolved (do not boil).
Stir in the vanilla extract. Taste and add more honey if you prefer a sweeter panna cotta.
4. Set the Panna Cotta
Pour the mixture into 4–6 ramekins, glasses, or molds.
Cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
For a more delicate wobble, chill overnight.
5. Make the Blueberry Sauce
In a small saucepan, combine blueberries, honey (or sugar), and lemon juice.
Simmer over medium heat for 5–7 minutes, until the berries start to burst.
(Optional) Stir in cornstarch slurry to slightly thicken.
Let cool completely before serving.
6. Serve
Unmold panna cottas by dipping molds briefly in warm water, then inverting onto plates — or serve directly in glasses.
Spoon the blueberry sauce over the top.
Drizzle with a touch of honey and garnish with lavender petals or a few fresh blueberries.
Notes
For a delicate finish, serve this Lavender & Honey Panna Cotta chilled with extra blueberry sauce on the side. Garnish with a few fresh lavender sprigs or edible flowers for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (plus chilling time 4 hours)
- Category: Dessert
- Method: Chilled / Set
- Cuisine: French / European
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: Moderate
Keywords: Lavender panna cotta, Honey panna cotta, Blueberry sauce for panna cotta, Floral panna cotta dessert
