Description
This delicate Lavender Panna Cotta is a creamy, floral-infused dessert that combines the smoothness of heavy cream and Greek yogurt with the subtle aroma of culinary lavender. Perfect for an elegant treat, it’s light, refreshing, and beautifully scented with lavender water, making it a sophisticated twist on the classic Italian panna cotta.
Ingredients
Scale
Lavender Water
- 1 tablespoon culinary lavender
- 2 tablespoons boiling water
Panna Cotta Base
- 2 tablespoons water
- 1 tablespoon gelatin powder
- 1 1/4 cups heavy cream (or whipping cream)
- 1/4 cup sugar
- 1 cup Greek yogurt (2% fat recommended)
- Pinch of salt
- 2 teaspoons lavender water (prepared from above)
- 1/2 teaspoon vanilla extract
- Optional: 6 drops blue food coloring, 6 drops red food coloring (to create a subtle purple hue)
Instructions
- Prepare Lavender Water: Steep 1 tablespoon of culinary lavender in 2 tablespoons of boiling water for 15 minutes. Strain through a fine sieve or a paper tea filter to extract approximately 2 teaspoons of lavender-infused liquid. Set aside this lavender water.
- Soften Gelatin: In a small bowl, combine 1 tablespoon of gelatin powder with 2 tablespoons of cold water. Let the gelatin bloom and soften, setting it aside for later use.
- Heat Cream and Sugar: In a small saucepan over medium heat, combine 1 1/4 cups heavy cream and 1/4 cup sugar. Heat gently for about 5 minutes, stirring occasionally until small bubbles appear around the edges and the sugar fully dissolves. Avoid boiling to maintain a smooth texture.
- Dissolve Gelatin: Remove the cream mixture from heat. Immediately whisk in the softened gelatin until completely dissolved, ensuring a smooth blend without lumps.
- Add Remaining Ingredients: Incorporate 1 cup Greek yogurt, a pinch of salt, 2 teaspoons lavender water, 1/2 teaspoon vanilla extract, and optional food coloring (6 drops blue and 6 drops red) into the cream mixture. Whisk thoroughly to combine all elements evenly.
- Chill to Set: Pour the prepared panna cotta mixture into glasses or molds of your choice. Refrigerate for at least 3 hours to allow the dessert to set firmly. For longer storage or an overnight chill, cover the containers to prevent skin formation.
Notes
- Ensure the cream does not boil as this can affect the texture and smoothness of the panna cotta.
- Using Greek yogurt with 2% fat strikes a balance between creaminess and lightness.
- Food coloring is optional and used here to enhance presentation with a subtle lavender color.
- To achieve the best lavender flavor, use culinary-grade lavender specifically meant for cooking.
- Panna cotta can be stored in the refrigerator for up to 2 days when properly covered.
