Lavender-Honey Panna Cotta

Dessert | 4 servings

This silken Italian custard is infused with lavender and honey, creating a dessert that reads almost like a deconstructed version of the Bee's Knees. The delicate floral notes in the panna cotta mirror the botanical gin perfectly, while honey provides the subtle sweetness that ties everything together. A touch of lemon zest on top adds the final note of brightness.

Ingredients

• 1½ cups heavy cream
• ½ cup whole milk
• 3 tablespoons honey
• 1 teaspoon dried culinary lavender buds
• 1 vanilla bean, split and scraped (or ½ teaspoon vanilla extract)
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• 1 teaspoon powdered gelatin
• 2 tablespoons water
• Pinch of sea salt
• Candied lemon peel for garnish

Instructions

1. Bloom gelatin in 2 tablespoons cold water for 5 minutes.
2. In a saucepan over medium heat, combine cream, milk, honey, lavender buds, and vanilla bean (or extract). Heat until steaming but not boiling.
3. Remove from heat and let steep for 15 minutes to infuse lavender flavor.
4. Strain through a fine-mesh sieve, discarding lavender buds.
5. Return cream mixture to the saucepan and gently heat. Remove from heat.
6. Add bloomed gelatin and stir until completely dissolved.
7. Whisk in lemon juice, lemon zest, and sea salt.
8. Divide mixture among four ramekins or serving glasses.
9. Refrigerate for at least 4 hours until set (or overnight).
10. Serve chilled, topped with a piece of candied lemon peel.