Honey & Lavender Panna Cotta
One of the turning points in my relationship with food was when I discovered that full-fat, real foods weren’t the enemy — they wouldn’t make me gain weight or cause heart disease. In fact, quite the opposite. From that moment on, I no longer felt the need to adapt all the beautiful traditional recipes I love to be low-fat or dairy-free. Instead, I embraced these dishes in their nourishing, authentic goodness.
This honey panna cotta is a recipe I created for Mother’s Day at my restaurant one year. Well, to be honest, it’s actually Gordon Ramsay’s recipe that I adapted by adding a touch of lavender — credit where credit is due! This panna cotta contains no refined sugar and is sweetened solely with honey. The other four ingredients — cream, gelatine, salt, and lavender essential oil — each bring their own nourishing qualities.
At the restaurant, we served it with fresh honeycomb, (and a burnt orange syrup) which does include some refined white sugar, so you might want to try that if you’re hosting a dinner party — the overall sugar content is still relatively low. But for everyday, I love pairing this panna cotta with seasonal fruit. In summer, fresh berries and stone fruits shine alongside it, while figs and tart quince with a hint of cardamom make a beautiful accompaniment in winter.
And the best part? It’s SO easy. Literally, just 8 minutes of prep and then chilling time — that’s all it takes to create this super impressive and delicious dessert.
Ingredients
500 ml whipping cream
40 ml whole milk
55 g honey
2½ sheets of gelatine, soaked in cold water and squeezed dry
pinch of salt
1 drop lavender essential oil (optional)
Instructions
Combine the cream, milk, and honey in a saucepan. Heat to about 90 °C, or just below boiling.
Add the softened gelatine sheets and stir until fully melted.
Divide the mixture into four panna cotta molds. Let them cool, then refrigerate overnight to set. Gord
To serve, carefully demould the panna cotta onto plates and accompany with fruit, nuts and/or a syrup or coulis.
