Honey-Lavender Panna Cotta with Berry Compote

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky panna cotta infused with floral lavender and sweet honey, topped with a vibrant mixed berry compote for a fresh finish. This Italian-inspired recipe, ready in about 30 minutes, layers heavy cream, whole milk, 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 270 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.

Prep: 20 min Cook: 10 min Serves 6 Italian cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/3 cup granulated sugar, and 1 tbsp dried culinary lavender. Heat over medium heat until the mixture just starts to simmer, then remove from heat and let steep for 15 minutes to infuse the lavender flavor.
  2. Step 2: While the cream steeps, sprinkle 2 1/4 tsp unflavored gelatin powder over 3 tbsp cold water and let it bloom for 5 minutes.
  3. Step 3: Strain the lavender cream mixture through a fine mesh sieve to remove the lavender buds, then gently reheat the strained cream over low heat until warm but not boiling.
  4. Step 4: Stir in the bloomed gelatin until fully dissolved, then whisk in 3 tbsp honey until smooth.
  5. Step 5: Pour the panna cotta mixture evenly into 6 small ramekins or glasses, then refrigerate uncovered for at least 4 hours until set.
  6. Step 6: To prepare the berry compote, combine 1 cup mixed berries and 1 tsp lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the berries break down and the sauce thickens slightly; cool before serving.
  7. Step 7: Spoon the cooled berry compote over each set panna cotta and serve chilled.

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