Lavender Panna Cotta

Lavender Panna Cotta, is such a beautiful dessert. This creation was inspired from my travels to Croatia and the Island of Hvar. On Hvar there are just fields and fields of lavender. They serve the most delicious Lavender Gin and Tonics ever. Just recently Atost based in Golden Colorado came out with their seasonal aperitif Lemon Lavender, its crazy good. So my mind started working to come up with a lovely Lavender Panna Cotta. For this recipe you will need to get two special products, the Lemon Lavender Atost and also Lavender Extract

Angel Bake Lavender Extract

Lemon Lavender Atost

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Lavender Panna Cotta

A stunning spring and summer panna cotta. The flavor, color and presentation are all equally outstanding. And the best part, its easy to make.



Panna Cotta

1/4 cup milk of our choice

2 teaspoons gelatin

2 1/2 cups heavy cream

1/2 cup honey

2 teaspoons lavender extract

1/2 cup Greek yogurt

Blueberry Lavender Coulis

12 ounces fresh blueberries

1/41/2 cup honey

3/4 cup Lemon Lavender Atost

1 tablespoon cornstarch

1 tablespoon lemon juice

Garnish – fresh mint


Panna Cotta

In a small bowl pour 1/4 cup milk of your choice. Sprinkle 2 teaspoons gelatin over the milk and let bloom

In a medium sauce pan add the heavy whipping cream, honey and lavender extract, over medium heat bring to a low boil. Remove from the heat and whisk in the bloomed gelatin. Whisk until gelatin has melted. Now whisk in the Greek yogurt. Ladle or pour the panna cotta into martini glasses, ramekins, mason jars, be creative.  Depending on the size of container you choose to present the panna cotta this will serve 8 – 10. Refrigerate  3 -4 hours before serving. Serve with Blueberry Lavender Coulis.

Blueberry Lavender Coulis

In a medium sauce pan bring the blueberries, honey and Lemon Lavender Atost to a boil. I start with 1/4 cup honey and after the mixture cooks a minute or so, taste to see if I need to add more honey. Let the fruit continue to boil stirring often. In a small bowl stir the lemon juice and cornstarch together. Whisk the cornstarch into the blueberries. Cook until the blueberry sauce has thickened.  Remove from the heat and let cool.  Serve at room temperature or chilled.

  • Author: Chef Shelly