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Lilac Panna Cotta

Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Servings 6 people

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup fresh lilac blossoms pulled clean from the stem
  • 1 packet unflavored gelatin (about 1 tablespoon)
  • 2 tablespoons cold water
  • 1/3 cup honey
  • 1/2 teaspoon vanilla extract

Instructions

  1. Heat the cream and milk in a small pot over low heat until very warm but *not* hot. Remove from heat and immediately stir in the blossoms. Allow to cool to room temperature, then strain through a mesh strainer placed over a bowl, pressing gently on the blossoms to get all the liquid out. Discard the blossoms, reserving the lilac-infused cream mixture.

  2. In a very small saucepan, sprinkle the gelatin over the water and allow to sit for 5 minutes. Place over low heat and stir until the gelatin dissolves. Remove from heat and set aside.
  3. Heat the lilac-infused cream mixture and the honey in a small saucepan over low heat until hot but *not* boiling. Remove pan from heat and stir in the gelatin and vanilla extract and stir until the gelatin dissolves completely.

  4. Evenly divide between 6 8-ounce mason jars or 12 4-ounce mason jars and allow to cool to room temperature before covering with a lid and placing in the refrigerator. Refrigerate for at least 4 hours or overnight. Serve chilled. Will keep in the refrigerator for up to 5 days.