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Home » Recipes » Dessert Recipes

Lavender Vanilla Panna Cotta with Got Milk?

Published: May 27, 2012 · Modified: Feb 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 11 Comments

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Creamy lavender panna cotta is infused with dried lavender and vanilla bean, creating a flavorful and aromatic desert.

1) In a saucepan over medium heat,  bring the vanilla bean, lavender, sugar, ½ cup milk and 1 ½ cups of heavy cream to a simmer. Cover, remove from heat and set aside to steep for 30 minutes.

2) In a separate bowl, mix the gelatin powder in with remaining ½ cup milk to hydrate.

3) Reheat vanilla mixture and pour over gelatin mixture. Whisk everything together until combined and the gelatin is dissolved. Then whisk in the crème fraiche and strain the mixture. Cool to room temperature.

4)  Now, with an electric mixer, whisk  the remaining 1 ½ cups of heavy cream to soft peaks. I have to be honest with you. I messed up the first time when I found out I got an A in my stats class and was jumping up and down from excitement that I left the mixer on! Ha! So keep a close watch. It can go from soft peaks to cottage cheese in seconds!

5) Next, gently fold in vanilla bean mixture in two parts.

6) Pour the milk mixture into ramekins (or cups) and chill for at least 6 hours or overnight.

7) Now onto the glorious sweet berry caramel sauce!

In a saucepan over high heat, combine sugar and water. Boil until mixture is an amber color.

8) Add berry puree and butter.

9) Whisk until dissolved then strain.

10) Pour berry sauce over panna cotta (that's already solidified) and top with fresh berries.

More great desserts:

  • Blueberry Lavender Peach Cobbler
  • Fruit Rose Tart with Rose Whipped Cream
  • Sweet Bourekas with Blueberries, Apples and Honey Tahini
  • Rose Saffron Ice Cream with Pistachios

Lavender Vanilla Panna Cotta with Got Milk?

Samantha Ferraro

LittleFerraroKitchen.com

Recipe curtesy of Got Milk? and Chef Danielle Keene
5 from 10 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Chilling 6 hours hrs
Total Time 6 hours hrs 40 minutes mins
Course Dessert
Cuisine Italian
Servings 6 servings
Calories 707 kcal

Ingredients
 
 

Panna Cotta

  • 1 vanilla bean split
  • 2 ¼ tsp. dried lavender
  • ½ cup sugar
  • 1 cup milk
  • 3 cups heavy cream
  • ½ cup crème fraiche
  • 1 tbsp. powdered gelatin

Berry Caramel Sauce

  • 1 cup sugar
  • ¼ cup water
  • 1 ¾ cup fresh berries in season, pureed
  • 1 tbsp. butter

Instructions
 

  • In a saucepan over medium heat, bring vanilla bean, lavender, sugar, ½ cup milk and 1 ½ cups of heavy cream to a simmer. Cover, remove from heat and set aside to steep for 30 minutes.
  • In a separate bowl, mix gelatin powder in remaining ½ cup milk to hydrate.
  • Reheat vanilla mixture and pour over gelatin mixture. Whisk until combined and gelatin is dissolved.
  • Whisk in crème fraiche and strain. Cool to room temperature.
  • With an electric mixer, whisk remaining 1 ½ cups of heavy cream to soft peaks.
  • Gently fold in vanilla bean mixture in two parts and pour mixture into small ramekins or cups and chill for 6 hours or overnight.

Berry Caramel Sauce

  • In a saucepan over high heat, combine sugar and water and boil until mixture is an amber color.
  • Add berry puree and butter and whisk until dissolved.
  • Strain puree and serve over panna cotta.

Nutrition

Calories: 707kcalCarbohydrates: 63gProtein: 8gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 145mgSodium: 89mgPotassium: 209mgFiber: 1gSugar: 60gVitamin A: 1906IUVitamin C: 5mgCalcium: 138mgIron: 0.3mg
Did you make this recipe?Let us know by leaving a comment and 5 star rating!

 

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Reader Interactions

Comments

  1. Terra says

    May 30, 2012 at 6:19 am

    5 stars
    Oh how I love panna cotta! I need to work with lavender more, this really sounds gorgeous together:-) How exciting to meet Danielle too, looks like it was a fun event:-) Hugs, Terra

    Reply
  2. Amy @ FragrantVanillaCake says

    May 29, 2012 at 6:40 pm

    5 stars
    This sounds wonderful! I love lavender in desserts and in a creamy panna cotta would be wonderful! That berry caramel is the perfect finish!

    Reply
  3. Samantha says

    May 29, 2012 at 3:33 pm

    Thank you so much!

    Reply
  4. Geraldine Saucier says

    May 29, 2012 at 9:04 am

    5 stars
    The Lavender Vanilla Panna Cotta looks delicious:) I can't wait to try it. Thanks for a great post:)

    Reply
  5. Jennifer Cote says

    May 29, 2012 at 8:05 am

    5 stars
    Love the idea of using blueberries to hint at that lavender color (which wouldn't show up much, right?!)... I'm wondering if using a small amount of blueberry juice in the panna cotta itself might look cool (with a straight caramel sauce alongside?). Oooo- inspired by this, Samantha! And congrats on making Foodbuzz's Top Nine!

    Reply
  6. Kim Bee says

    May 28, 2012 at 6:20 pm

    5 stars
    This is remarkable Sam. I totally and completely love this one.

    Reply
  7. Liz says

    May 28, 2012 at 11:14 am

    5 stars
    What a fun event! Thanks for sharing this delicious recipe...the blue berry caramel topping pushes this one over the top!

    Reply
  8. Lana says

    May 27, 2012 at 2:32 pm

    5 stars
    I was going to make a panna cotta today, too! Yours (or Danielle's:) looks divine and I just bought some lavender flowers from Sprouts! I love every component of it and I know that it must taste amazing!

    Reply
    • Samantha says

      May 27, 2012 at 3:16 pm

      Thanks Lana! It does taste wonderful! The lavender is light and floral and pairs perfectly with the vanilla. I hope you make yours today!

      Reply
  9. Geri says

    May 27, 2012 at 2:09 pm

    5 stars
    I made this Lavender Panna Cotta with poached strawberries. It was wonderful. I used the jello stars molds, and when I was ready to serve unmolded them put on a nice dish with the poached liquid & Strawberries on top.
    i was really proud of myself.

    Reply
    • Samantha says

      May 27, 2012 at 3:17 pm

      Wow that sounds so impressive! This was the first time I worked with gelatin so I was proud of myself too lol

      Reply
5 from 10 votes (2 ratings without comment)

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