Lavender and Honey Panna Cotta with Strawberry Compote

Panna Cottas need to be prepared a day in advance, the gelatine should set so the panna cotta is smooth and creamy.

4 Portions
Prep: 15 minutes plus 10 hours to set
Cook: 30 minutes


Panna Cotta

  • 3 gelatin leaves
  • 350ml full cream milk
  • 350ml double cream
  • 7 lavender flowers
  • 100g honey

Strawberry Compote

  • 150g caster sugar
  • 150ml water
  • 400g strawberries, hulled and sliced in half


  1. Panna Cotta: Place the gelatin leaves in cold water to soften.
  2. Place the milk, cream and lavender in a saucepan. Carefully bring to the boil. Remove from the heat and stir in the honey and gelatine until dissolved. Remove the lavender and discard.
  3. Pour the mixture into 4 ramekins or dariole moulds. Cover with cling film and refrigerate for at least 10 hours.
  4. Strawberry Compote: Place the sugar and water in a saucepan. Place over a moderate heat and simmer until the sugar has dissolved. Add the strawberries and remove from the heat. Allow to cool, cover and refrigerate until ready to serve.
  5. To Serve: Remove the panna cottas from the refrigerator and dip the moulds in boiling water, run a knife around the mould and turn out onto serving bowls or plates. Place the strawberry compote around the panna cotta. Serve.