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Lavender panna cotta is an impressive dessert that is easier to make than you think.
Disclosure: The culinary lavender I used in this recipe was provided to me at no cost by Olivenation. All opinions are my own. Links to the lavender are affiliate links. I only recommend products I choose from companies I trust. Thanks for supporting the companies that support Salt & Lavender!
As I approach my 100th post on this blog, I figured I really should make something with lavender in it. I mean hello, it’s right in my blog’s name. I was pleased when I browsed Olivenation’s site and saw that they had culinary lavender available as it’s not something I’ve seen in my regular grocery stores.
It took me a couple of attempts to get this recipe right. The first time was tasty, but the lavender flavor wasn’t coming through strong enough, so I went back to the drawing board. This time = success.
You’ve probably noticed that this blog’s focus isn’t usually on desserts. That’s because I’m no baker. I didn’t realize panna cotta was so easy to make. Let’s just say that if I can get it right, anyone can.
You may also like my Lavender Lemonade Popsicles.
I decided to use Greek yogurt in this recipe. I love the way it tastes, and I like the bit of tanginess it adds to the dessert. Vanilla makes the dessert even more fragrant and rich tasting.
You can put panna cotta into molds and then take them out and plate them, but I found that to be a bit of a pain.
It’s much easier to put them into nice looking containers and just eat them out of there with a spoon. Many people use stemless wine glasses for their panna cotta.
Need some good culinary lavender? Buy it here.
Questions? Feel free to ask!
Lavender Panna Cotta
Ingredients
- 2 tablespoons water
- 1 tablespoon gelatin
- 1 1/4 cups heavy/whipping cream
- 1/4 cup sugar
- 1 cup Greek yogurt (I used 2% fat)
- Pinch of salt
- 2 teaspoons lavender water
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
Lavender water:
- 1 tablespoon culinary lavender
- 2 tablespoons water
Instructions
- Prepare the lavender water by adding 2 tablespoons boiling water to the lavender. Let steep for 15 minutes and then use a fine sieve (or even a paper tea filer) to strain it. You should be left with 2 teaspoons of liquid. Set lavender water aside.
- Add gelatin and water to a small bowl to soften the powder. Set aside.
- Add cream and sugar to a small saucepan on medium heat. Heat until the cream starts to bubble around the edges (about 5 minutes, it shouldn't be boiling). Whisk until sugar dissolves.
- Remove from heat and whisk in the gelatin mixture until it's dissolved.
- Whisk in the yogurt, salt, lavender water, vanilla, and optional food coloring (6 drops blue, 6 drops red).
- Pour into glasses or molds. Chill for at least 3 hours. If you're going to chill it overnight, cover each container.
Notes
- Adapted from The Kitchn.
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Could you please tell me if the gelatin can be substituted with agar powder and the proportions? I’d absolutely love to try this and wouldn’t want to miss out just because we are vegetarians. I could almost taste and smell it from your gorgeous pictures! Also, I have very good quality lavender extract at hand and no lavender flowers.
Hello! I have no idea, unfortunately. 🙁 I really can’t say without testing, and I have never used agar powder before. I’d hate to guess wrong and have you waste your lovely lavender extract. Perhaps find a recipe for regular vegetarian panna cotta and then tweak it using the lavender extract?
Very keen to try this, but ou suggest 1tbsp of gelatin – what would the equivalent be in gelatin sheets?
Hi Elaine!! I just did a little research, and a typical gelatin sheet seems to equal one teaspoon. So, if yours are a typical size, it would be 3 sheets (3 teaspoons in a tablespoon).
I love that gorgeous lavender color! I will be trying this out later after work today. Thanks for sharing this recipe, Natasha! I will also be making some for my friends soon.
Thank you ❤️❤️
a 100% italian dessert based on greek yoghurt and you call it american cuisine?
nice blog anyway, pics are eyecatching
Haha good point. I think my logic was that when I was researching methods to make it, I used an American website (The Kitchn).
I adore lavender. I have a ton of it growing in my neighborhood, and it’s always reminding me how much I would like to back with some, but I haven’t yet. I’ll check out Olivenation. This recipe looks absolutely amazing, so creamy. Thanks for sharing.
Thanks, Cindy! You definitely should – cooking with lavender is just lovely!
I bought culinary lavender at a lavender farm/winery in Sonoma County and didn’t know what to make with it. Then ar a restaurant in Geyserville I had an absolutely delicious Lavender Panna Cotta for desert, so I was thrilled to find your recipe. I will be trying it soon. Thank you so much!
That’s great, Jody! Let me know if you like it 🙂
I love the idea of this dessert. I have to buy culinary lavender, but I am definitely making this for my friends on Thursday!
Another great recipe!!
I hope you enjoy it!! ????
I made lavender macarons and lavender cake, but not lavender panna cotta. This dessert looks so wonderful and creamy and so beautiful colored ❤ I noticed you don’t have many desserts on your blog and I honestly don’t now why, because you are so talented and fine observer and the pictures you take here are gorgeous 🙂
Thanks 🙂 it’s because a) I haven’t baked much in my life and b) I don’t have much of a sweet tooth. I’d rather spend my calories on salty food. ? but thank you. And I would like to eventually add more desserts. We will see!
I just love this idea! Have to give it a try soon.
X Isabel
Great! Thanks 🙂
Oooh, this sounds awesome. I love lavender desserts and drinks and LOVE panna cotta (although I have never tried to make it). I might have to trust you and attempt it.
You can doo it!! I swear it’s super simple 🙂