Honey-Lavender Yogurt Panna Cotta

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A smooth and fragrant panna cotta infused with honey and dried lavender, perfect for a delicate dessert. This French-inspired recipe, ready in about 30 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 240 calories and feeds 4, 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
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tbsp dried culinary lavender
• 1 tbsp gelatin powder
• 2 tbsp honey

Instructions

1. Step 1: In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 1/4 cup granulated sugar, and 1 tablespoon dried culinary lavender. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling, about 5 minutes; then remove from heat and let steep for 15 minutes to infuse the lavender aroma.
2. Step 2: Meanwhile, sprinkle 1 tablespoon gelatin powder over 3 tablespoons cold water in a small bowl and let it bloom for 5 minutes.
3. Step 3: Strain the lavender cream mixture through a fine mesh sieve into a clean saucepan to remove lavender buds, then gently reheat the mixture until warm (do not boil). Stir in the bloomed gelatin until completely dissolved.
4. Step 4: Remove from heat and whisk in 2 tablespoons honey until smooth.
5. Step 5: Pour the mixture evenly into 4 serving glasses or ramekins and refrigerate for at least 4 hours or until fully set.
6. Step 6: Serve chilled, optionally drizzled with extra honey or garnished with fresh lavender sprigs.