Edible Flower Panna Cotta
A delicate floral-infused panna cotta made with lavender and chamomile from Denver’s garden centers. This French-inspired quick recipe, ready in about 30 minutes, pairs heavy cream, whole milk, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 tbsp, dried lavender flowers
- 1 tbsp, dried chamomile flowers
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup sugar. Heat over medium heat until the sugar dissolves, then remove from heat.
- Step 2: Gently stir in 1 tsp vanilla extract, 1 tbsp dried lavender flowers, and 1 tbsp dried chamomile flowers until fully incorporated.
- Step 3: Pour the mixture into a clean container and refrigerate for at least 4 hours, or until firm.
- Step 4: Before serving, gently unmold the panna cotta and garnish with additional edible flowers or a drizzle of honey.
- Step 5: Serve chilled for a floral dessert experience.
