Lemon and Lavender Panna Cotta Recipe
Prep Time:
5 hours, 50 minutes
Cook Time:
12 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons dried food-grade lavender flowers, plus more for garnish
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1 teaspoon powdered agar agar
  • ½ cup sugar
  • 1 teaspoon grated lemon zest, for garnish
Directions
  1. Wash the lavender flowers to remove any dried powdery debris, then pat them dry.
  2. Pour the milk in a small saucepan and add the lavender flowers and vanilla extract.
  3. Heat the mixture until it just comes to a boil and then remove the pan from the heat. Let it rest for 1 hour to infuse the milk with lavender flavor.
  4. Filter the milk to remove the lavender flowers and set the milk aside.
  5. In a medium saucepan, heat the cream, sugar, and agar agar to a low simmer. (Agar agar brands may vary, so check the package directions for the correct amount of agar agar to use for 3 cups of liquid, and use ⅓ that amount.)
  6. Let the mixture simmer for 5 minutes while whisking continuously. Don't let it come to a boil.
  7. Add the lavender milk and bring the mixture back to a low simmer while continuing to whisk. Once it simmers, remove the pan from the heat.
  8. Wet 4 individual serving containers such as molds, ramekins, or custard cups with ice water.
  9. Pour the panna cotta liquid into the containers and set them aside to cool to room temperature, about 50 minutes to 1 hour, and then cover and refrigerate for at least 4 hours to firm up.
  10. Carefully unmold the panna cotta and place them inverted on a dish.
  11. Garnish the panna cotta with grated lemon zest and optional dried lavender flowers, if desired.
  12. Serve cold.