Saturday, 10 August 2013

Lavender Scented Panna Cotta

Panna Cotta

I loathe the sort of panna cotta that you get in most restaurants, that over-sweetened, very firm, almost rubbery white sphere. For me, it should be soft and very wobbly, with only just enough gelatine to hold it together. I find the all-cream versions too heavy; the perfect ratio for me is half milk (full-fat of course) and half double cream. However, if you prefer a creamier version, just up the cream to 300 ml and reduce the milk to 200 ml. See the recipe for a note about the sugar too.

Lavender adds a delicate, flowery note that works well with the rich creaminess of the panna cotta and is ideal for summer. A more traditional one can be made by replacing the lavender with a teaspoon of good vanilla extract. I urge you to try making this. It takes just minutes to prepare and it's perfect for entertaining as it has to be made the day before and left in the fridge to chill. Also, everyone loves it, even those (like myself) who don't usually like panna cotta.

I'm entering this into the Tea Time Treats Challenge, with the theme of Ice-Creams, Jellies and Chilled Desserts, run by Karen of Lavender and Lovage  and Kate (this month's host) from What Kate Baked. 

As it uses lavender, I'm also sending this over to Karen from the wonderful Lavender and Lovage for her extremely popular challenge, Cooking with Herbs (formerly known as Herbs on Saturday).

Herbs on Saturday for June: Cooking with Herbs Challenge - Win a Pot of Culinary Lavender Grains


250ml double cream
250ml full-fat milk
60-70g caster sugar (I use 60g as I don't like it too sweet but you can increase the amount of sugar if you prefer)
4g gelatine leaves
1 teaspoon of dried lavender (usually labelled 'for culinary use')

Put the gelatine sheets in cold water to soak.

Put the milk, cream, lavender and sugar in a saucepan and heat gently, stirring until the sugar is dissolved. When it's just about to boil, remove from the heat and leave for a few minutes for the lavender to infuse. Stir in the squeezed-out gelatine, then strain the mixture through a sieve to remove the lavender.

Pour into small moulds and leave to set in the fridge overnight. 

To serve, run a knife around the panna cotta before inverting onto a plate. Sprinkle some dried lavender over the top if you wish. 

Lavender Scented Panna Cotta


  1. This looks like a delectable fresh artisan cheese, but it sounds even nicer as panna cotta. I've been meaning to make a vegetarian version of this for an age and still haven't managed it. Your hint of lavender is a lovely touch.

  2. I have bookmarked this recipes of yours for try out in my little kitchen. I have something with lavender in food, so I am really looking forward to try this panna cotta.

    Many kitchen greeting

    Kiki -

  3. I couldn't agree more about those almost stodgy panna cottas on restaurant menus. It should be a light, delicate pud! Lovely idea to ad lavender, further enforcing a lightness of flavour. Thank you for entering TTT!

  4. Completely agree with you - a beautiful wobbly panna cotta for me too and the touch of lavender - perfection!

  5. A STUNNING entry into Cooking with Herbs, thanks so much! Karen

  6. ahh pannacotta seems popular at the moment and this looks so lovely with the scent of lavender Katharine.