Ingredients:

  • 2 1/2 cups (600 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon (15 ml) honey, preferably lavender-infused
  • 1/4 teaspoon of culinary lavender buds (optional)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 envelope (1/4 ounce/7g) unflavored gelatin powder
  • 1/4 cup (60 ml) cold water
  • 12 ounces (340g) fresh or frozen raspberries
  • 2 tablespoons (30 ml) granulated sugar (for coulis)
  • 1 tablespoon (15 ml) lemon juice

Instructions:

  1. Sprinkle gelatin over cold water in a small bowl. Let stand for 5-10 minutes to soften.
  2. In a saucepan, combine heavy cream, milk, sugar, and honey. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering.
  3. Remove from heat. Add the bloomed gelatin and vanilla extract. Stir until the gelatin is completely dissolved. If using lavender buds, strain the cream mixture through a fine-mesh sieve at this stage.
  4. Divide the panna cotta mixture evenly among the ramekins or dessert glasses.
  5. Cover each ramekin with cling film and refrigerate for at least 4 hours, or preferably overnight, until set.
  6. Combine raspberries, sugar, and lemon juice in a blender or food processor. Blend until smooth.
  7. For a smoother coulis, strain the mixture through a fine-mesh sieve to remove the seeds (optional).
  8. Unmold the panna cotta or serve directly in ramekins. Spoon raspberry coulis over or around the panna cotta.