Lavender Honey Panna Cotta with Raspberry Coulis

Recipe Introduction

Quick Hook

Ever feel like you deserve a bit of fancy without the fuss? This Lavender Honey Panna Cotta is your answer.

It's the perfect white cream dessert , blooming with floral honey notes and a tangy raspberry kick. Honestly, it’s so good, it should be illegal!

Brief Overview

Panna Cotta, meaning "cooked cream" in Italian, is traditionally from the Piedmont region. This version takes it up a notch.

It is so Easy, you can knock it up in 20 minutes! This recipe yields six servings, making it ideal for a dinner party or just a posh treat for the week.

Main Benefits

Beyond the delicious taste, this dessert offers a lovely boost of antioxidants. The raspberries are packed with good stuff! It's perfect to serve at the end of a meal, especially a dinner party.

What makes it really special is that it is easy to prepare in advance. No stress!

Okay, let's get this sorted, we're diving straight in.

Ready to make some magic? This Panna Cotta Recipe is a winner. It will give you a fancy, Elegant Dessert Recipe , guaranteed.

It's one of my favourite White Dessert Recipes . Now let's get cooking!

Ingredients & Equipment

Okay, let's get this sorted. We're making Lavender Honey Panna Cotta with Raspberry Coulis! It is an italian dessert recipe ! Honestly, gathering the stuff is half the battle, right? So, let's dive into what you'll need for this creamy dessert idea .

Essential Panna Cotta Building Blocks

This is where the magic happens. We're building our white cream dessert , so good ingredients matter!

• Heavy Cream: 2 1/2 cups (600 ml) . Go for the good stuff! It should smell fresh and creamy. Avoid anything that smells even slightly sour.
• Whole Milk: 1/2 cup (120 ml) . Full fat is best. It adds richness.
• Granulated Sugar: 1/2 cup (100g) . The regular stuff is fine.
• Honey: 1 tablespoon (15 ml) , preferably lavender infused. If you don't have lavender honey, don't sweat it! Use normal honey and add 1/4 teaspoon of culinary lavender buds to the cream.
• Vanilla Extract: 1 teaspoon (5 ml) . Real vanilla extract is the best, but the imitation stuff works in a pinch.
• Unflavored Gelatin Powder: 1 envelope (1/4 ounce/7g) . This is what sets the panna cotta recipe so you don't get a cream soup!
• Cold Water: 1/4 cup (60 ml) . This is just to bloom the gelatin.

Seasoning Notes: Making It Sing

The right spices can really elevate this elegant dessert recipe . It's all about the Balance !

For this recipe we need:

• Vanilla extract. It adds warmth. A good quality extract makes a difference.
• Lavender. Just a touch if you don't have infused honey.
• Lemon Juice. Just a squeeze in the raspberry coulis to brighten it up. You know? That tartness balances the sweet.
• Quick Substitution. Use Orange zest instead of Lavender for citrusy panna cotta.

Equip Yourself for Success

Don't worry, you don't need fancy gadgets for this one, it is an easy dessert recipe . Think "Great British Bake Off" meets my kitchen!

• Small saucepan. Any one will do.
• Whisk. For stirring everything together.
• 6 ramekins or small dessert glasses. I use these cute little glass bowls I got from a charity shop.
• Blender or food processor. For the raspberry coulis. A fork works in a pinch but expect chunky coulis.
• Fine mesh sieve or strainer. Optional, but it makes the coulis super smooth.

Cooking Method: The Art of the Panna Cotta

Okay, let's get this sorted. Panna Cotta, meaning "cooked cream" in Italian, sounds fancy, but honestly , it's dead easy.

I remember the first time I made it; I was so nervous about the gelatin, thinking it would be a total disaster.

Turns out, it's more forgiving than you'd think! We can learn about White dessert recipes and Easy Dessert Recipe

Prep Steps: Mise en Place Like a Pro

Essential mise en place is key, guys. Get everything measured out before you even turn on the hob. This saves you from scrambling later.

Measure out your 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 , 1 teaspoon (5 ml) vanilla extract .

Oh my gosh, don't forget the gelatin! Bloom 1 envelope (1/4 ounce/7g) unflavored gelatin powder in 1/4 cup (60 ml) cold water .

Time saving tip: Get your ramekins ready. I like using little teacups sometimes for a quirky look! And a quick safety reminder: watch the heat! We don't want burnt cream.

step-by-step: From Cream to Dream

1. Bloom the gelatin: Sprinkle it over the cold water. Let it sit for 5- 10 minutes to soften. This is important!
2. Heat the cream mixture: Combine the cream, milk, sugar, and honey in a saucepan. Heat on medium, stirring until the sugar dissolves.
3. Incorporate gelatin & vanilla: Remove from heat. Add the gelatin and vanilla. Stir until the gelatin dissolves completely . If you're using lavender, strain now.
4. Pour into ramekins: Divide the mixture evenly.
5. Chill: Cover each ramekin and refrigerate for at least 4 hours , or overnight. It needs to wobble slightly. You know?

You know? While chilling you could make your Raspberry Coulis Recipe !

Pro Tips: Panna Cotta Perfection

Don't overboil the cream. Simmering is key; boiling makes it grainy. I learned this the hard way! This is key for Creamy dessert ideas and Elegant dessert recipes .

Common mistake: Not chilling it long enough. Be patient. The longer it chills, the better. A proper Italian Dessert Recipe needs time.

make-ahead option: Panna cotta can be made up to 3 days in advance. Just keep it refrigerated and don't forget your Dinner party dessert .

So, that’s how we achieve a beautiful white cream dessert , don't forget to garnish with fresh raspberries.

Recipe Notes for the Perfect Panna Cotta

Okay, let's get this sorted. This Panna Cotta Recipe is pretty straightforward. But I've got a few tips that'll elevate your Lavender Honey Panna Cotta from "nice" to "oh my gosh, this is amazing!".

It's like when you watch Bake Off and think "I could do that," and then you actually do it! Plus, it's an easy dessert recipe , perfect for any skill level.

Presentation Power: Serving Suggestions

Right, picture this: Your creamy white cream dessert , all wobbly and beautiful, sitting on a plate. Make it a showstopper!

• Plating: Gently unmold onto a chilled plate. Don't worry if it's not perfect; that's part of the charm! You can serve it directly in the ramekins too.
• Garnish: A few fresh raspberries look amazing. Add a sprig of mint or even a light dusting of icing sugar.
• Drinks and Sides: A glass of Moscato d'Asti is gorgeous with this. Some almond biscotti would also be spot on. Honestly, even a cuppa would work!

Storage Savvy: Keeping it Fresh

Here's the lowdown on storing your creamy dessert ideas .

• Fridge: This make-ahead dessert will keep in the fridge for up to three days. Cover it well with cling film, pressing it onto the surface. This prevents a skin from forming.
• Freezing: I wouldn't recommend freezing it. Panna Cotta can get a bit weird when it thaws.
• Reheating: Nope! This is a cold dessert. Just grab it straight from the fridge and enjoy.

Swaps and Tweaks: Variations

Want to mix things up? Here are some ideas for our Italian dessert recipe .

• dairy-free: Use coconut cream and almond milk. Swap the gelatin for agar agar. Follow the instructions on the packet.
• Seasonal: In the summer, use fresh strawberries for the coulis. In autumn, try blackberries. Honestly, any berry will do.

Nutrition Nuggets: Health Benefits

Here's the simplified nutrition information. Remember, it's just an estimate!

• Each serving has around 350 calories.
• It's got about 5g of protein, 28g of fat, and 20g of carbs.
• Hey, it's a treat! Everything in moderation, eh? This is a great dinner party dessert .

I hope these notes help you create the perfect Lavender Honey Panna Cotta . Don't be afraid to experiment. Have fun.

And enjoy every single mouthful! You've got this panna cotta recipe down!

Frequently Asked Questions

Help! My white cream dessert didn't set. What did I do wrong?

Oh dear, a wobbly situation! The most common culprit is not enough gelatin, or the gelatin wasn't properly bloomed. Make sure you measure the gelatin accurately and allow it to soften completely in cold water before adding it to the warm cream mixture.

Also, ensure the gelatin is fully dissolved in the warm cream before pouring into ramekins. If it still isn't setting try adding another 1/4 tsp of bloomed gelatin, and re-chill!

Can I make this Lavender Honey Panna Cotta ahead of time, like, a day or two before my Downton Abbey viewing party?

Absolutely! In fact, this white cream dessert is a fantastic make-ahead option. Panna cotta can be prepared up to 3 days in advance. Just make sure to cover the ramekins tightly with cling film, pressing it directly onto the surface of the panna cotta to prevent a skin from forming.

Store them in the refrigerator until you're ready to serve with that gorgeous raspberry coulis.

I'm dairy-free. Is there a way to make a vegan version of this white cream dessert?

Yes, you can! To make a dairy-free panna cotta, substitute the heavy cream with full fat coconut cream and the whole milk with almond milk or another plant based milk. Instead of gelatin, use agar agar powder as your setting agent follow the package instructions for the correct ratio, as it can vary.

The floral notes of lavender should pair beautifully with coconut!

How can I easily unmold the Panna Cotta without it looking like a total disaster?

Unmolding can be a bit nerve wracking, but here's a trick that works like a charm. Gently run a thin knife around the edge of the panna cotta to loosen it from the ramekin. Then, briefly dip the bottom of the ramekin in warm (not hot!) water for a few seconds.

Invert the ramekin onto a plate, and with a gentle shake, it should slide right out! If it's being stubborn, repeat the warm water dip for a few more seconds.

My raspberry coulis is a bit too tart. How do I balance the flavors?

No worries, a little adjustment will do the trick! If your raspberry coulis is too tart, gradually add a teaspoon or two of sugar at a time, tasting as you go, until you reach your desired sweetness. On the flip side, if it’s too sweet, a tiny squeeze of extra lemon juice will bring back the balance.

Remember, taste is subjective, so adjust to your preference!

Can I use frozen raspberries for the coulis, or do I need fresh ones like I'm on the Great British Baking Show?

Frozen raspberries work perfectly well for the coulis! In fact, they're often more readily available (and sometimes cheaper) than fresh ones, especially out of season. Just thaw them slightly before blending, and you'll achieve a vibrant and flavorful coulis that's indistinguishable from one made with fresh berries.

Paul Hollywood wouldn't be able to tell the difference, I promise!