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Lavender Lemon Panna Cotta

Recipe by Ashney Fernandes


๐Ÿ‘‰1 envelope unflavored gelatin (about 1 tablespoon)

๐Ÿ‘‰2 tablespoons cold water

๐Ÿ‘‰2 tsp dried lavender buds ( edible ones)

๐Ÿ‘‰Zest of one lemon

๐Ÿ‘‰2 cups heavy cream

๐Ÿ‘‰1 cup half and half

๐Ÿ‘‰1/3 cup sugar

๐Ÿ‘‰1 1/2 teaspoons lemon extract


๐Ÿ‘‰In a very small saucepan sprinkle gelatin over water.

๐Ÿ‘‰Let stand for about 3 minutes to soften.

๐Ÿ‘‰Heat gelatin mixture over low heat until gelatin is dissolved and remove the pan from heat.

๐Ÿ‘‰In a large saucepan bring cream, half and half, dried lavender, and sugar just to a boil over moderately high heat, stirring.

๐Ÿ‘‰Remove pan from heat and stir in gelatin mixture and lemon extract.

๐Ÿ‘‰Divide cream mixture among 6 1/2-cup ramekins and cool to room temperature.

๐Ÿ‘‰Chill ramekins, covered, at least 4 hours or overnight.

๐Ÿ‘‰Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds.

๐Ÿ‘‰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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