Panna cotta is a smooth and creamy gelatin dessert. This recipe is flavored with blackberry syrup and Lavender oil for a floral and colorful panna cotta. Whether you want to enjoy it yourself or serve to impress others, this dessert is full of sweet, floral flavor.
This particular panna cotta recipe is dressed down and simplified, using Greek yogurt rather than heavy cream, and is intended to be eaten out of the dish it is served in rather than taken out of the mold. However, if you want to go the traditional route, substituting cream for some of the milk results in a more rich and smooth dessert. To then unmold the panna cotta, make sure to lightly coat the inside of the dishes you are using with a flavor-neutral oil before pouring in the mixture. After the panna cotta has set, dip the base of the dish in hot water for five seconds just before unmolding.
4 tablespoons water
2½ teaspoons unflavored gelatin
2 cups plain Greek yogurt
1½ cups milk
½ cup honey
Blackberry syrup, to serve
1 drop Lavender oil
- Pour water into a small bowl. Stir in gelatin and set aside.
- In a large bowl mix together all of the yogurt and 1 cup of milk.
- Bring remaining milk and the ½ cup honey to a gentle simmer in a small saucepan. Stir in the water-gelatin mixture and remove from heat, then whisk into yogurt mixture.
- Add Lavender oil and stir until well combined. To add some color to the panna cotta, stir in about 2 tablespoons blackberry syrup with the Lavender oil.
- Pour mixture into shallow cups, ramekins, or bowls. Set in fridge for 3–5 hours or overnight.
- Drizzle with blackberry syrup just before serving.
Tip: For a vegetarian friendly dessert, substitute agar-agar for gelatin in equal amounts.