Lavender Honey Panna Cotta with Berry Coulis

Lavender Honey Panna Cotta with Berry Coulis ingredients

• 1.5 tsp gelatin powder
• 3 tbsp cold water
• 2 cups heavy cream
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp culinary dried lavender
• 2 tbsp honey
• 1 tsp vanilla extract
• 1.5 cups mixed berries (fresh or frozen)
• 2-3 tbsp granulated sugar
• 1 tsp lemon juice

How to make Lavender Honey Panna Cotta with Berry Coulis

1. To bloom the gelatin, sprinkle 1.5 teaspoons of gelatin powder evenly over 3 tablespoons of cold water in a small bowl. Let it sit for 5-10 minutes until it swells and becomes a thick, jelly-like paste.
2. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/4 cup granulated sugar, and 1 teaspoon of culinary dried lavender.
3. Heat the cream mixture over medium heat, stirring occasionally, until it just barely reaches a simmer and small bubbles appear around the edges of the pan. Do not allow it to boil vigorously.
4. Remove the saucepan from the heat, cover it, and let the lavender steep in the hot cream mixture for 10-15 minutes to infuse its delicate floral flavor.
5. After steeping, pour the cream mixture through a fine-mesh sieve into a clean bowl or back into the saucepan, discarding the lavender buds. This step ensures a perfectly smooth panna cotta.
6. Return the strained cream mixture to low heat (if it has cooled too much). Add the bloomed gelatin paste and whisk continuously for 1-2 minutes until the gelatin is completely dissolved and no lumps remain.
7. Remove the mixture from the heat and stir in 2 tablespoons of honey and 1 teaspoon of vanilla extract until they are well combined.
8. Carefully pour the panna cotta mixture into six 4-ounce ramekins, small serving glasses, or silicone molds.
9. Cover each ramekin loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the panna cotta is firm and fully set.
10. To prepare the Berry Coulis, combine 1.5 cups of mixed berries, 2-3 tablespoons of granulated sugar (adjust to your taste), and 1 teaspoon of lemon juice in a small saucepan.
11. Cook the berry mixture over medium-low heat, stirring occasionally, for 8-10 minutes until the berries break down, release their juices, and the mixture thickens slightly.
12. For a perfectly smooth coulis, press the berry mixture through a fine-mesh sieve into a clean bowl to remove any seeds. This step is optional but recommended for an elegant presentation.
13. Allow the coulis to cool completely to room temperature, then refrigerate until ready to serve.
14. To serve, gently unmold the panna cotta onto individual serving plates (if desired, by briefly dipping the bottom of the ramekin in hot water) or serve directly in the glasses. Spoon a generous amount of the chilled berry coulis over each panna cotta just before serving.

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