Lavender Panna Cotta

Lavender Panna Cotta


  • Gelatine 1 1/4 tsp
  • Heavy Cream 1 1/4 cups
  • Castor Sugar 1/3 cups
  • Salt 1/4 tsp
  • Sprig Vanilla Beans from Madagascar 1 nos
  • Buttermilk 1 1/4 cups
  • Sour Cream 1 tsp
  • Sprig Extract of Natural Culinary Lavender 1 tbsp


Place 1/4th cup cold water in a small bowl and sprinkle gelatine over; let stand until softened, for about 10 mins.

Meanwhile, combine cream, sugar and salt in a small saucepan. Scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatine and stir until dissolved. Remove cream mixture from heat, let it cool.

Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, sour cream, and Lavender Extract. You could add food colour if desired.

Divide mixture among 6-8 jars / ramekins / glasses. Chill until set, at least 2 hours. Garnish with market-fresh berries and/or fresh cream. Spread the love


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