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Creamy Lavender Honey Panna Cotta with Shortbread Crumble

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A smooth and elegant panna cotta infused with culinary lavender and sweetened with honey, topped with a buttery shortbread crumble for a delightful texture contrast. Perfect for an easy yet impressive dessert.

Ingredients

Scale
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (85 g) honey (preferably raw wildflower honey)
  • 1 tablespoon culinary lavender buds (food-safe)
  • 1 packet (7 g) gelatin powder
  • 3 tablespoons (45 ml) cold water
  • For the Shortbread Crumble:
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, cold and cubed
  • 1/4 cup (50 g) granulated sugar
  • A pinch of salt
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Bloom the gelatin: Sprinkle gelatin powder over 3 tablespoons (45 ml) cold water in a small bowl. Let sit for about 5 minutes until spongy.
  2. Infuse the cream: In a small saucepan, combine whole milk, heavy cream, and culinary lavender buds. Warm over medium heat until just simmering, stirring occasionally. Remove from heat and steep for 10 minutes.
  3. Strain the mixture: Pour infused cream through a fine mesh sieve into a clean pot or bowl to remove lavender buds, pressing gently to extract flavor.
  4. Add honey: Stir in honey until fully dissolved.
  5. Incorporate gelatin: Warm gelatin gently in microwave for 10-15 seconds if needed. Stir gelatin into warm cream mixture until completely dissolved. Do not boil.
  6. Pour and chill: Divide mixture evenly into 4-6 ramekins or jars. Cool to room temperature, cover, and refrigerate at least 4 hours or overnight until set.
  7. Prepare shortbread crumble: Preheat oven to 350°F (175°C). In a bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in vanilla extract.
  8. Bake crumble: Spread crumble on parchment-lined baking sheet. Bake 15-18 minutes, stirring halfway, until golden brown. Cool completely.
  9. Assemble and serve: Just before serving, sprinkle shortbread crumble over panna cotta. Optionally garnish with fresh lavender buds or a drizzle of honey.

Notes

Do not boil the cream after adding gelatin to preserve setting power. Use culinary lavender sparingly to avoid bitterness. Chill panna cotta at least 4 hours or overnight for best texture. For gluten-free crumble, substitute almond flour or gluten-free baking mix. For dairy-free, use coconut milk and cream. The crumble can be reheated briefly before serving for freshness.

Nutrition

Keywords: panna cotta, lavender, honey, dessert, creamy, shortbread crumble, easy dessert, elegant dessert, floral dessert

Find it online: https://evabake.com/creamy-lavender-honey-panna-cotta-recipe-perfect-for-easy-dessert-fans/