Lavender Honey Panna Cotta with Blueberry Compote

If desserts could tell a story, this one would speak of calm summer evenings, fragrant lavender fields, and the sweetness of honey gathered under golden sunlight. Lavender Honey Panna Cotta with Blueberry Compote is the perfect marriage of delicate floral notes and creamy indulgence. The luscious panna cotta melts on your tongue, while the tangy blueberry compote adds a bright contrast that keeps every bite exciting.
This elegant yet easy dessert is ideal for dinner parties, romantic evenings, or simply when you want to treat yourself to something beautiful.

 
Ingredients

For the Lavender Honey Panna Cotta:

• 2 cups heavy cream

• 1 cup whole milk

• ¼ cup honey (preferably floral or wildflower honey)

• 1½ teaspoons dried culinary lavender (or 1 teaspoon lavender extract)

• 2½ teaspoons powdered gelatin

• 3 tablespoons cold water

• ½ teaspoon pure vanilla extract

• Pinch of salt

For the Blueberry Compote:

• 1½ cups fresh or frozen blueberries

• 2 tablespoons honey or sugar (adjust to taste)

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest (optional, for brightness)

• 1 teaspoon cornstarch mixed with 1 teaspoon water (for thickening, optional)

To Serve (optional):

• Fresh blueberries

• Edible lavender flowers or mint leaves

• Extra drizzle of honey

Instructions

Step 1: Infuse the Cream
In a medium saucepan, combine the heavy cream, milk, honey, and dried lavender. Place over medium heat and bring to a gentle simmer, stirring occasionally. Once small bubbles appear at the edges, remove from heat. Cover the pan and let the lavender steep for 10–15 minutes, depending on how strong you’d like the floral flavor to be.
After steeping, strain the mixture through a fine mesh sieve to remove the lavender buds. Return the infused cream mixture to the pan and set aside.

 
Step 2: Bloom the Gelatin
In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes. This allows the gelatin to soften and “bloom.”
Once bloomed, gently reheat the lavender-infused cream over low heat (do not boil). Add the softened gelatin and whisk until completely dissolved. Stir in the vanilla extract and a pinch of salt to balance the flavors.

 
Step 3: Pour and Chill
Pour the panna cotta mixture into six small glass cups, ramekins, or molds. Let them cool to room temperature for about 10–15 minutes, then cover each with plastic wrap. Refrigerate for at least 4 hours, or until the panna cotta is firm yet slightly wobbly in the center.

 
Step 4: Prepare the Blueberry Compote
While the panna cotta chills, make the blueberry compote. In a small saucepan, combine blueberries, honey (or sugar), lemon juice, and lemon zest. Cook over medium heat for 5–6 minutes, stirring occasionally, until the berries release their juices and begin to soften.
If you prefer a thicker compote, stir in the cornstarch-water mixture and simmer for another minute until slightly glossy. Remove from heat and let it cool completely before topping the panna cotta.

 
Step 5: Assemble and Serve
Once the panna cotta has set, spoon a layer of cooled blueberry compote over each portion. Garnish with fresh blueberries, a drizzle of honey, and a few edible lavender buds or mint leaves for a touch of color and elegance.
For a more formal presentation, you can unmold the panna cotta onto dessert plates: dip the ramekins briefly in warm water, then invert them onto plates and top with the compote.

 
Final Thoughts

This Lavender Honey Panna Cotta with Blueberry Compote is a dessert that whispers luxury without shouting for attention. The creamy base carries subtle floral notes, perfectly balanced by the honey’s warmth and the blueberry’s tart sweetness. Every spoonful feels light, fragrant, and satisfying — the kind of treat that lingers in memory long after the last bite.
It’s a beautiful reminder that sophistication in desserts doesn’t require complexity — just harmony and balance.

 
Helpful Tips for Perfect Panna Cotta.

• Use culinary-grade lavender only.

Decorative lavender can be bitter or treated with chemicals, so always ensure it’s safe for cooking.

• Adjust the lavender strength.

If you’re new to floral flavors, start with less lavender — you can always add more next time

• Don’t overheat the cream.

Boiling can affect the texture and cause the panna cotta to separate. Keep it just below simmering.

• Gelatin balance is key.

Too much gelatin makes the dessert rubbery, while too little won’t set properly. Measure carefully.

• Make ahead for easy entertaining.

Panna cotta is even better when made a day in advance, as the flavors deepen overnight.

• Compote alternatives.

You can replace blueberries with raspberries, blackberries, or even peaches — all pair beautifully with lavender and honey.