Ingredients
Scale
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons granulated sugar
- 1 teaspoon vegan gelatin powder (unflavored)
- 2 tablespoons cold water
- 3 tablespoons lavender honey
- 1/2 teaspoon vanilla extract
- Optional garnish: edible lavender buds or extra honey drizzle
Instructions
- Sprinkle the vegan gelatin powder over cold water in a small bowl and let it sit for about five minutes until it swells up and becomes spongy.
- In a small saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally until the sugar dissolves and steam rises; avoid boiling.
- Remove from heat and stir in the bloomed vegan gelatin until completely dissolved, ensuring a smooth mixture without visible granules.
- Stir in lavender honey and vanilla extract until well mixed, allowing the sweet floral aroma to infuse throughout the creamy base.
- Divide your mixture evenly between two ramekins or dessert glasses. Refrigerate for at least four hours or overnight until set gently jiggly.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 1 panna cotta (120g)
- Calories: 338
- Sugar: 23g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 63mg