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Perfect Lavender Honey Panna Cotta Recipe with Buttery Shortbread

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A delicate and soothing lavender honey panna cotta paired with crisp, buttery shortbread, perfect for a quiet celebration or special occasion.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream, full-fat
  • 1 cup (240 ml) whole milk
  • ⅓ cup (113 g) honey, preferably mild floral variety like clover or acacia
  • 2 teaspoons dried culinary lavender buds, gently crushed
  • 2 ½ teaspoons (7 g) unflavored gelatin powder
  • 3 tablespoons (45 ml) cold water
  • 1 teaspoon pure vanilla extract
  • For the buttery shortbread:
  • ½ cup (113 g) unsalted butter, softened
  • ⅓ cup (40 g) powdered sugar
  • 1 cup (125 g) all-purpose flour, sifted
  • A pinch of salt
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Bloom the gelatin: Sprinkle 2 ½ teaspoons gelatin powder over 3 tablespoons cold water. Let sit for 5 minutes until spongy.
  2. Infuse the cream: In a medium saucepan, combine heavy cream, whole milk, and crushed lavender buds. Heat over medium-low until steaming (about 170°F/77°C), do not boil.
  3. Strain the cream: Remove from heat and strain through a fine mesh sieve into a clean bowl, pressing gently on lavender.
  4. Sweeten the mixture: Stir in honey and vanilla extract while cream is warm until honey dissolves.
  5. Add the gelatin: Warm the bloomed gelatin gently until liquid but not hot. Whisk into the warm cream mixture until combined.
  6. Pour into molds: Divide mixture evenly among 4 to 6 ramekins or glasses. Cool to room temperature, cover, and refrigerate at least 4 hours or overnight until set.
  7. Prepare the shortbread: Preheat oven to 325°F (163°C). Cream softened butter with powdered sugar until fluffy.
  8. Mix the dough: Stir in sifted flour, salt, and optional vanilla extract until just combined.
  9. Shape and bake: Press dough evenly into parchment-lined 8×8 inch pan or shape into disk and chill briefly. Bake 20-25 minutes until edges turn golden. Cool completely before cutting.
  10. Serve: Once panna cotta is firm, serve each portion with a piece of shortbread. Garnish with lavender buds or honey drizzle if desired.

Notes

Bloom gelatin thoroughly to avoid lumps. Infuse lavender at low temperature to prevent bitterness. Strain cream for smooth texture. Chill shortbread dough before baking to prevent spreading. Let panna cotta chill overnight for best texture. For gluten-free, substitute almond flour for all-purpose flour in shortbread. For vegan, use agar-agar and coconut cream but texture will differ.

Nutrition

Keywords: lavender panna cotta, honey panna cotta, shortbread, dessert, floral dessert, easy panna cotta, creamy dessert, buttery shortbread

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