Honey-Lavender Panna Cotta with Raspberry Coulis

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 drafted and published.

Silky panna cotta infused with floral lavender and sweet honey, complemented by a vibrant and tart raspberry coulis for a delicate Valentine’s dessert. This Italian-inspired Valentine’s Day recipe, ready in about 25 minutes, pairs heavy cream, whole milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 10 min Serves 6 Italian cuisine 280 cal/serving

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Ingredients

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

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Instructions

Step 1: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/3 cup granulated sugar, and 1 tsp dried culinary lavender. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes to infuse.
Step 2: Meanwhile, sprinkle 2 1/4 tsp gelatin powder over 3 tbsp cold water in a small bowl and let bloom for 5 minutes.
Step 3: Strain cream mixture through a fine mesh sieve to remove lavender, then return to low heat. Whisk in bloomed gelatin and 3 tbsp honey until fully dissolved.
Step 4: Pour mixture into 6 small ramekins or serving glasses. Refrigerate at least 4 hours until set.
Step 5: For raspberry coulis, blend 1 cup fresh raspberries with 1 tbsp lemon juice and 2 tbsp powdered sugar until smooth. Strain to remove seeds.
Step 6: To serve, spoon raspberry coulis over panna cotta and garnish with fresh raspberries if desired.