Baked Honey-Lavender Panna Cotta with Blueberry Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Silky baked panna cotta infused with delicate honey and lavender, complemented by a vibrant homemade blueberry sauce. This french-inspired desserts ready in about 70 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 260 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup whole milk
• 2 cups heavy cream
• 1/3 cup granulated sugar
• 1 tbsp dried culinary lavender
• 2 tbsp honey
• 2 tsp gelatin powder
• 3 tbsp cold water
• 1 cup fresh blueberries
• 1 tbsp lemon juice
• 1/4 cup water
• 2 tbsp powdered sugar

Instructions

1. Step 1: Preheat oven to 325°F and bring a large pot of water to a simmer for a water bath.
2. Step 2: In a small bowl, sprinkle 2 tsp gelatin powder over 3 tbsp cold water and let bloom for 5 minutes.
3. Step 3: In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1/3 cup granulated sugar, and 1 tbsp dried culinary lavender. Heat over medium heat until the mixture just begins to steam and small bubbles appear around the edges, about 5 minutes; remove from heat and let steep for 10 minutes.
4. Step 4: Strain the lavender-infused cream mixture through a fine mesh sieve into a clean bowl.
5. Step 5: Reheat the strained mixture gently over low heat, then stir in the bloomed gelatin until fully dissolved.
6. Step 6: Add 2 tbsp honey and stir until blended.
7. Step 7: Pour the mixture evenly into six 4-oz ramekins.
8. Step 8: Place ramekins in a deep baking dish and pour simmering water halfway up the sides.
9. Step 9: Bake for 40-45 minutes until the panna cotta is set but still slightly jiggly in the center.
10. Step 10: Remove ramekins from water bath and cool to room temperature, then refrigerate for at least 4 hours or overnight.
11. Step 11: For the blueberry sauce, combine 1 cup fresh blueberries, 1/4 cup water, 1 tbsp lemon juice, and 2 tbsp powdered sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries burst and the sauce thickens slightly, about 10 minutes. Cool before serving.
12. Step 12: Serve panna cotta chilled topped with a spoonful of blueberry sauce.