Local Honey Panna Cotta Recipe

Bloom gelatin

Sprinkle 1 teaspoon powdered gelatin over 2 tablespoons cold water in a small bowl. Let sit 5–7 minutes until gelatin softens and blooms.

Heat cream mixture

In a small saucepan, combine 1 cup heavy cream, 1 cup whole milk, 1 tablespoon local honey, 2 teaspoons granulated sugar, and a pinch of fine sea salt. If using a vanilla bean, split and scrape seeds into the pan and add the pod; if using extract, wait to add later. Warm over medium-low heat, stirring occasionally, until it is hot and steam rises but not boiling (about 5–6 minutes). Remove from heat just before it reaches a simmer.

Incorporate gelatin and vanilla

Remove the vanilla pod if used. Add the bloomed gelatin to the warm cream mixture and whisk until fully dissolved, about 1 minute. If using vanilla extract, whisk in 1 teaspoon now. Taste and adjust sweetness with up to 1 more teaspoon honey if desired.

Strain and cool

Pass the mixture through a fine-mesh sieve into a clean measuring cup or bowl to remove any undissolved particles and lavender bits (if any). Let cool for 10–15 minutes at room temperature, stirring occasionally to prevent skin forming.

Pour and chill

Pour the panna cotta mixture into 4 small serving glasses or ramekins (about 4–6 oz each). Cover loosely with plastic wrap and refrigerate until set, at least 4 hours and up to 24 hours. The panna cotta should jiggle slightly but hold its shape when set.

Prep oven and dry ingredients

Preheat oven to 325°F (160°C). In a medium bowl, whisk together 3.25 tablespoons all-purpose flour, 1 tablespoon rice flour or cornstarch, 1 teaspoon finely chopped dried culinary lavender, and 1/4 teaspoon fine sea salt.

Cream butter and sugar

In a separate mixing bowl, beat 6 tablespoons softened unsalted butter with 3 tablespoons powdered sugar until light and smooth, about 2 minutes by hand or with a mixer on low.

Combine into dough

Fold the dry ingredients into the creamed butter mixture with a spatula until just combined. The dough will be soft but hold together. Do not overwork.

Shape cookies

Turn the dough out onto a piece of parchment and form into a log about 1 inch in diameter (or press into a small 3-inch round disk). Wrap and chill in the refrigerator for 20–30 minutes until firm.

Bake

Slice the chilled log into 1/4-inch thick rounds (or cut wedges from the disk). Place on a baking sheet lined with parchment, spacing 1 inch apart. Bake at 325°F (160°C) for 12–14 minutes until edges are just golden. Rotate the pan halfway for even baking.

Finish

Let shortbreads cool on the pan for 5 minutes, then transfer to a rack to cool completely. Brush lightly with 1 teaspoon local honey while still slightly warm to add shine and extra honey flavor.

When panna cotta are fully set, place a shortbread (or two broken pieces) on the rim or on top of each panna cotta serving. Drizzle about 1/2 teaspoon extra local honey over each panna cotta and shortbread. Add a small sprig of fresh lavender or an edible flower and a touch (1/2 teaspoon) of lemon zest if using. Serve chilled.