Honey-Lavender Panna Cotta with Fresh 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 fragrant lavender and sweet honey, complemented by a vibrant fresh berry compote. This French-inspired recipe, ready in about 25 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 280 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: 15 min Cook: 10 min Serves 6 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pour 2 cups heavy cream and 1 cup whole milk into a medium saucepan. Add 1 tbsp dried culinary lavender and 1/3 cup granulated sugar. Heat over medium heat until the mixture is hot and sugar dissolves, about 5 minutes, but do not boil.
  2. Step 2: Remove from heat and let steep for 15 minutes to infuse lavender flavor. Strain out lavender buds using a fine sieve.
  3. Step 3: In a small bowl, sprinkle 2 1/2 tsp unflavored gelatin over 3 tbsp cold water and let bloom for 5 minutes.
  4. Step 4: Reheat the cream mixture gently until warm, then stir in the bloomed gelatin until fully dissolved.
  5. Step 5: Whisk in 1/4 cup honey until smooth. Pour the mixture into 6 ramekins and refrigerate for at least 4 hours or until set.
  6. Step 6: Meanwhile, in a small saucepan, combine 1 1/2 cups fresh mixed berries with 1 tbsp fresh lemon juice and 2 tbsp honey. Cook over medium heat for 5 minutes, stirring occasionally, until the berries break down and form a syrupy compote. Let cool.
  7. Step 7: To serve, spoon the berry compote over each panna cotta and drizzle with additional honey if desired.

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