Lavender Panna Cotta Recipe

While spring is gradually making its presence felt on the picturesque island of Jersey, with the first signs of green shoots emerging and the days stretching longer, it’s the perfect time to celebrate the dawn of a new year with a delightful lavender-infused dessert – Lavender Panna Cotta.

Panna Cotta, translating to ‘cooked cream’ in Italian, is a wonderfully simple dessert that adds an elegant touch to any meal. Originating in the Northern Italian region of Piedmont, it is now savored across Italy and beyond. Although its exact origin remains unclear, the lush cream of Piedmont, traditionally consumed plain or with fruit and nuts, has evolved into the modern-day Panna Cotta set with gelatine.

To create our beloved Lavender Panna Cotta for four servings, gather the following:


– 3 leaves of gelatine

– 250ml milk

– 250ml double cream

– 25g caster sugar (adjust to taste)

– 1-2 teaspoons of our wonderful dried culinary lavender


1. In a pan, combine milk, cream, sugar, and lavender, slowly bringing the mixture to a gentle boil. Turn off the heat, cover the pan, and allow the ingredients to infuse for 10-15 minutes.

2. While the milk and cream infuse, soak the gelatine leaves in cold water.

3. Taste the infused mixture to determine if it requires more sugar or if the lavender flavour is to your liking. For a bolder lavender taste, add an extra teaspoon of lavender, reheat, and let it infuse for another 10 minutes. Once satisfied, strain out the lavender and discard.

4. After soaking for 10 minutes, squeeze the water out of the gelatine and whisk it into the warm cream until fully dissolved.

5. Divide the mixture among four ramekins or moulds, covering them with clingfilm.

6. To serve, briefly dip the ramekins into hot water, then turn the lavender-scented Panna Cotta out onto your serving plate.

For an extra touch, pair your Lavender Panna Cotta with a drizzle of peach and lemon coulis. Poach peaches in a sugar syrup infused with lemon rind until soft, then blend the softened flesh with some of the poaching syrup and a squeeze of lemon juice. Alternatively, if fresh peaches are unavailable, blend canned peaches with a bit of juice from the can and a squeeze of lemon juice.

Indulge in this exquisite Lavender Panna Cotta, a perfect fusion of springtime freshness and comforting creaminess.


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