Ingredients:

  • 1/4 cup Cold Water
  • 4 sheets Gold Grade Gelatin (or 2 tsp unflavored gelatin powder)
  • 3 cups Heavy Whipping Cream (35% fat)
  • 1 cup Whole Milk
  • 1/2 cup Granulated Sugar
  • 1/4 cup Good quality Honey (plus extra for serving)
  • 2 Tablespoons Dried Food-Grade Lavender Buds
  • 1/4 teaspoon Fine Sea Salt
  • 1 cup fresh raspberries or blueberries (for garnish)
  • 1 Tablespoon caster sugar (optional, for coulis)
  • Shortbread biscuits or honeycomb pieces (for crumbling)

Instructions:

  1. Bloom the Gelatin: Place the gelatin sheets (or powder) in the bowl of 1/4 cup cold water. Let them soak and soften for 5–7 minutes until pliable.
  2. Combine Liquids: In a medium saucepan, combine the heavy cream, milk, sugar, honey, lavender buds, and sea salt.
  3. Heat and Infuse: Heat the mixture over medium heat, stirring gently until the sugar is fully dissolved and small bubbles start to form around the edge. Do not bring to a boil.
  4. Steep: Remove the pan from the heat, cover, and allow the lavender to steep for 15 minutes to fully develop the flavor.
  5. Strain the Mixture: Pour the warm cream mixture through a fine-mesh sieve (or muslin cloth) into a clean bowl, ensuring all lavender buds are removed. Discard the buds.
  6. Dissolve Gelatin: Squeeze the excess water from the bloomed gelatin sheets (or gently scoop the mass if using powder). Whisk the bloomed gelatin directly into the strained warm cream mixture until it is completely dissolved and smooth.
  7. Portion and Chill: Lightly rinse your 6 chosen ramekins or molds with cold water. Carefully pour the liquid panna cotta base evenly into the molds. Cover loosely with cling film.
  8. Chill: Transfer the molds to the refrigerator and chill for a minimum of 4 hours, or until the panna cotta is completely set and has a delicate wobble.
  9. Unmold (Optional): To unmold, dip the bottom of the ramekin briefly (5–10 seconds) into very hot water, place a serving plate upside down over the mold, and swiftly flip them together.
  10. Garnish: Drizzle with extra honey, scatter fresh berries (or use a raspberry coulis), and add a sprinkle of crushed shortbread or honeycomb for texture.