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Vanilla Lavender Panna Cotta with Lemon Coulis

Vanilla Lavender Panna Cotta with Lemon Coulis
Recipe Date:
June 6, 2025
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 3 cups heavy cream
  • 2/3 cup granulated sugar
  • 1 packet powdered gelatin
  • 1/4 cup water
  • 1 1/2 tbsps vanilla extract (or paste)
  • 1 tbsp edible lavender
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1 tbsp sugar
  • 2 tsps corn starch
  • food coloring (optional)
Directions

 Whisk together gelatin and ¹⁄₄ cup water in a bowl until there are no lumps and set aside for at least 10 minutes to bloom. Meanwhile, in a medium-sized pot, combine cream, sugar, vanilla, and lavender, and simmer over a medium-low heat until sugar is dissolved and fragrant. You should see steam coming off the top. Ladle a little hot cream into the bloomed gelatin and whisk until no lumps. Add back into the pot and whisk together to incorporate all the gelatin into the cream. Add a pinch of salt and coloring (optional). Strain the mixture and pour into serving vessels. Cover and cool for four hours, or preferably overnight until completely set. In a small pot, whisk together lemon juice, water, sugar, and cornstarch, and heat over low heat until thickened. If too thick, thin with a little more lemon juice. Cool completely. Pour enough coulis to just cover the top of the panna cotta, and serve with a small dollop of whipped cream. Enjoy!

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