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Lavender Lemon Panna Cotta

Recipe by Ashney Fernandes


👉1 envelope unflavored gelatin (about 1 tablespoon)

👉2 tablespoons cold water

👉2 tsp dried lavender buds ( edible ones)

👉Zest of one lemon

👉2 cups heavy cream

👉1 cup half and half

👉1/3 cup sugar

👉1 1/2 teaspoons lemon extract


👉In a very small saucepan sprinkle gelatin over water.

👉Let stand for about 3 minutes to soften.

👉Heat gelatin mixture over low heat until gelatin is dissolved and remove the pan from heat.

👉In a large saucepan bring cream, half and half, dried lavender, and sugar just to a boil over moderately high heat, stirring.

👉Remove pan from heat and stir in gelatin mixture and lemon extract.

👉Divide cream mixture among 6 1/2-cup ramekins and cool to room temperature.

👉Chill ramekins, covered, at least 4 hours or overnight.

👉Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds.

👉Run a thin knife around the edge of each ramekin and invert ramekin onto the center of a small plate. Or set it in a dessert glass


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