Lavender and Honey Panna Cotta

Posted: July 15, 2017

I am so blessed to have my mum in my life. She is such a beautiful soul. She gives without ever expecting anything in return. She takes care of everyone in our family, still to this day. I love her to bits.

We grew up on a farm, and mum cooked everything we ate. My love of food has come from my mum. And we grew up with a staple of meat and 3 veg, and the traditional CWA cakes, biscuits and slices. When I chat to my mum about it now, and the choices that they made with food- refined sugar in the cakes, white flour etc etc. But they didn’t know any better. They had been raised the same way. So looking back, was it a healthy diet? Probably not, but my belief is you do the best you can with what you’ve got. The meat and 3 veg was healthy. Mum made all of our cakes, even our fruit roll up was homemade- but everything still had a lot of sugar.

As I got older, I began to introduce my mum to different foods. Thai, Indian, sugar free and gluten free. We have greater access to these amazing foods, so we can make better choices, and have more variety.

I love cooking for my mum. Out of everyone in my family, she appreciates food the most. Everyone appreciates the meal, but not necessarily the effort or flavours of the meal. Cooking for mum is a way of giving back. It’s a way of showing love- if that makes me sound like a 1950’s housewife, well so be it.

I created this panna cotta a few years ago when I was still experimenting with dairy free and refined sugar free. I made it for mum for something, I just can’t remember what.

This dessert is an ode to my mum. Hence the love heart molds.

I hope you enjoy it with your loved ones.

5 from 1 vote
Lavender and Honey Panna Cotta
Servings: 4 people
  • 2-2 Β½ tsp Gelatin
  • 4 tbsp Warm Water
  • 250 ml Full Fat Milk or Coconut Milk
  • 250 ml Heavy Cream or Coconut Cream
  • 2 tsp Dried Lavender or 4 tsp fresh Lavender chopped
  • 1 tsp Vanilla Extract or Β½ tsp vanilla powder
  • 20-50 ml Organic Raw Honey
  1. Heat milk and cream with lavender and vanilla on a light simmer for 5 minutes, then take off the heat and allow to steep for 10 minutes.
  2. Dissolve gelatin in water for 5 minutes.
  3. Grease 4 ramekins or glasses (I use macadamia oil).
  4. Strain panna cotta to remove lavender. Whisk in gelatin and dissolve completely. Add honey to your taste.
  5. Pour mix into molds.
  6. Place in the fridge for 4 hours or overnight.
  7. Tip on plate to serve and drizzle with honey or maple syrup and lavender buds.
Recipe Notes

Note: If you would like them a little softer, you can reduce the gelatin slightly. If you are making for gut health, you can add a bit more gelatin.

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