Creamy Lavender Honey Panna Cotta Recipe Easy Homemade Dessert with Berry Compote

Name: Creamy Lavender Honey Panna Cotta with Berry Compote
Prep time: 10 min
Cook time: 15 min
Total time: 4 h 25 min
Cuisine: Italian
Ingredients: 2 cups (480 ml) heavy cream; 1 cup (240 ml) whole milk; 1/3 cup (113 g) honey (lavender honey preferred); 1 tablespoon dried culinary lavender buds; 2 ½ teaspoons gelatin powder (about one packet); 3 tablespoons (45 ml) cold water; 1 teaspoon vanilla extract or seeds from ½ vanilla bean; For the berry compote:; 2 cups (300 g) mixed berries (fresh or frozen: strawberries, blueberries, raspberries, or blackberries); 2 tablespoons (25 g) sugar; 1 tablespoon (15 ml) lemon juice; 2 tablespoons (30 ml) water

Written by

mandy

Posted on January 11, 2026

Creamy Lavender Honey Panna Cotta - featured image

Dessert Recipes

January 11, 2026

Post title

Jump to Recipe

Let me tell you, the moment the sweet, floral scent of lavender mingles with the warm, golden notes of honey drifting from my kitchen, it’s impossible not to smile. The first time I made this Creamy Lavender Honey Panna Cotta with Berry Compote, I was instantly hooked. There was this pause—a deep breath, a gentle smile—the kind of moment where you just know you’ve stumbled onto something truly special. When I was knee-high to a grasshopper, my grandma used to make the most delicate desserts, and this panna cotta pulls that nostalgic comfort right into the present. It’s like capturing a whisper of springtime in a glass.

You know what’s funny? I made this on a rainy weekend, just messing around with some leftover cream and a jar of lavender honey I’d picked up on a whim. My family couldn’t stop sneaking bites off the cooling rack (and honestly, I can’t blame them). It’s dangerously easy to whip up, yet it feels like a fancy treat perfect for potlucks, quiet evenings, or even a sweet surprise for the kids after dinner. This panna cotta has become a staple for family gatherings and gifting—every single time, it feels like a warm hug on a plate. You’re going to want to bookmark this one for sure.

Why You’ll Love This Recipe

Honestly, this Creamy Lavender Honey Panna Cotta with Berry Compote is one of those recipes that checks all the boxes. I’ve tested it more times than I can count—in the name of research, of course—and it never fails to impress.

Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute dessert cravings.
Simple Ingredients: No fancy grocery runs needed; you likely have most of these pantry staples already.
Perfect for Special Occasions: Great for brunch, romantic dinners, or a light finish to a family meal.
Crowd-Pleaser: Kids and adults alike rave about the silky texture and subtle floral sweetness.
Unbelievably Delicious: The combo of creamy richness, honey sweetness, and tangy berry compote is pure magic.

What sets this panna cotta apart? It’s the delicate balance—the gentle infusion of lavender that’s not overpowering but perfectly aromatic, paired with honey that lends a natural sweetness and depth. Plus, the berry compote adds a vibrant, fresh contrast. This isn’t just any panna cotta; it’s the kind you close your eyes after the first bite, savoring every spoonful. It transforms simple ingredients into something soulful and memorable, without the fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the few specialty items are easy to find or substitute.

Heavy cream: 2 cups (480 ml) – the base for that creamy texture (I prefer organic for a richer flavor).
Whole milk: 1 cup (240 ml) – lightens the cream for balance.
Honey: 1/3 cup (113 g) – I love using lavender honey for double the floral notes, but any good-quality honey works.
Lavender buds: 1 tablespoon dried (culinary grade) – for that subtle, fragrant essence.
Gelatin powder: 2 ½ teaspoons (about one packet) – makes the panna cotta set perfectly.
Cold water: 3 tablespoons (45 ml) – to bloom the gelatin.
Vanilla bean or extract: 1 teaspoon vanilla extract or the seeds from ½ vanilla bean – adds warmth and depth.
For the berry compote:

Mixed berries (fresh or frozen): 2 cups (300 g) – strawberries, blueberries, raspberries, or blackberries.
Sugar: 2 tablespoons (25 g) – balances the tartness.
Lemon juice: 1 tablespoon (15 ml) – brightens the flavors.
Water: 2 tablespoons (30 ml) – to thin the compote if needed.

If you can’t find culinary lavender, don’t sweat it—vanilla alone still makes a dreamy panna cotta. For a dairy-free spin, swap the cream and milk for coconut cream and almond milk, and use agar-agar instead of gelatin (though the texture will shift a bit).

Equipment Needed

Medium saucepan – for gently heating the cream and infusing the lavender.
Small bowl – to bloom the gelatin.
Whisk – for mixing until smooth.
Fine mesh sieve – to strain out lavender buds for a silky panna cotta.
Measuring cups and spoons – precise measurements matter here.
Serving glasses or ramekins – individual portions look so elegant.
Small saucepan – to cook the berry compote.

If you don’t have ramekins, small jars or even teacups work great. My favorite whisk is a simple balloon whisk from OXO—budget-friendly and easy to clean. For straining, a fine mesh sieve from a kitchen store or even a clean cheesecloth does the trick.

Preparation Method

Bloom the gelatin: Sprinkle 2 ½ teaspoons gelatin powder over 3 tablespoons cold water in a small bowl. Let it sit for 5 minutes until it swells and looks like thick jelly.
Infuse the cream: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 tablespoon dried lavender buds, and 1/3 cup honey. Warm over medium heat until just about to simmer (around 180°F or 82°C). Stir occasionally to dissolve the honey.
Strain the lavender: Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl, discarding the lavender buds. This prevents any gritty texture.
Add vanilla: Stir in 1 teaspoon vanilla extract or seeds from ½ vanilla bean for depth.
Melt the gelatin: Return the warm cream mixture to the saucepan if needed and stir in the bloomed gelatin until completely dissolved, about 1-2 minutes. Don’t let it boil.
Pour and chill: Divide the mixture evenly among 6 ramekins or glasses. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The panna cotta should be firm but still jiggle slightly.
Prepare the berry compote: In a small saucepan, combine 2 cups mixed berries, 2 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 8-10 minutes. Let cool.
Serve: Spoon the berry compote over each panna cotta just before serving for a fresh, tangy contrast.

Some quick tips: don’t rush chilling—this dessert needs time to set properly. If you see any gelatin lumps when mixing, whisk vigorously and warm gently. The panna cotta should have a glossy, smooth surface when ready.

Cooking Tips & Techniques

Getting panna cotta just right is all about gentle heat and patience. Heating the cream mixture too hot or boiling it can ruin the texture, so keep it under a simmer. Blooming gelatin properly is key—cold water lets it absorb moisture evenly before melting, preventing clumps.

When infusing lavender, timing matters. Too long, and the flavor gets bitter; too short, and it’s faint. I’ve found 10 minutes of gentle warming hits the sweet spot. Straining is non-negotiable for that silky mouthfeel—don’t skip it!

If you want to speed things up, pop the panna cotta in the freezer for 1-2 hours, but watch carefully so it doesn’t freeze solid. When serving, adding the berry compote at the last moment keeps the bright, fresh-tart punch alive. Multitasking tip: start the compote while the panna cotta chills to save time.

Variations & Adaptations

Dairy-Free Version: Substitute coconut cream and almond milk for the dairy, and use agar-agar instead of gelatin (about 1 teaspoon agar-agar powder). Heat and set according to agar instructions.
Flavor Twists: Swap lavender for chamomile or rose petals for a different floral note, or add a splash of orange blossom water for a Mediterranean vibe.
Seasonal Berries: In summer, fresh blueberries and raspberries are perfect. In winter, try stewed frozen cranberries with a hint of cinnamon.
Sweetener Swaps: Use maple syrup or agave instead of honey for a different sweetness profile.

One of my favorite tweaks is adding a hint of lemon zest directly into the cream mixture for an extra zing. It brightens the dessert beautifully without overwhelming the lavender.

Serving & Storage Suggestions

This panna cotta is best served chilled, straight from the fridge, with the berry compote spooned on top. For a pretty presentation, garnish with a fresh lavender sprig or a few whole berries. It pairs wonderfully with a light sparkling wine or a cup of green tea.

Store leftover panna cotta covered in the fridge for up to 3 days. The texture holds up well, though the berry compote is best made fresh or stored separately for up to 2 days. To reheat slightly, let the panna cotta sit at room temperature for 15 minutes before serving—warming it too much will melt the delicate set.

Flavors actually deepen overnight, so this dessert can be made a day ahead, making it a great choice for entertaining. Just keep the compote chilled and add it just before serving to keep things fresh.

Nutritional Information & Benefits

Each serving of this Creamy Lavender Honey Panna Cotta with Berry Compote contains approximately 250-300 calories, with healthy fats from the cream and natural sugars from honey and berries. Lavender adds a subtle calming aroma, which many find soothing after a long day.

The berries contribute antioxidants and vitamin C, making this dessert a lightly nutritious indulgence. It’s gluten-free and can easily be made dairy-free with simple swaps. Just a heads-up: gelatin is animal-based, so it’s not vegan unless using agar-agar.

Personally, I appreciate that this dessert feels indulgent without being over the top. It’s a lovely way to end a meal while keeping things balanced and mindful.

Conclusion

If you’re looking for a dessert that’s both elegant and approachable, this Creamy Lavender Honey Panna Cotta with Berry Compote is a winner. It’s simple enough for weeknight treats but special enough to wow guests. Customize it with your favorite floral notes or seasonal berries, and you’ll find it quickly becomes a go-to recipe.

I love how it brings a little luxury to the everyday without fuss or fancy techniques. Honestly, it feels like a warm, comforting hug in a glass, and I can’t wait for you to try it. Give it a go, and don’t forget to share your twists and tips in the comments—I love hearing how you make it your own!

FAQs

Can I make this panna cotta vegan?

Yes! Use coconut cream and almond milk instead of dairy, and replace gelatin with agar-agar powder. Just follow agar-agar package instructions for setting times.

How long does panna cotta need to chill?

At least 4 hours in the fridge is ideal, but overnight chilling gives the best texture and flavor.

Can I prepare the berry compote in advance?

Absolutely. Store the compote in an airtight container in the fridge for up to 2 days. Add it just before serving for the freshest taste.

What if I don’t have culinary lavender?

No worries! You can use vanilla alone or swap lavender for chamomile or rose petals for different floral flavors.

How do I prevent gelatin lumps?

Make sure to sprinkle gelatin evenly over cold water and let it bloom fully before melting gently into warm cream. Stir well but avoid boiling to keep it smooth.

Pin This Recipe!

❤️

Did you love this recipe?

Get weekly recipes, tips & exclusive content delivered to your inbox.

Subscribe Now