Lavender Honey Panna Cotta with Caramelized Fig Compote: A Unique Dessert Recipe

Lavender Honey Panna Cotta with Caramelized Fig Compote

An elegant, creamy dessert with a fragrant floral twist and a sweet, tangy compote topping that will delight your taste buds.

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Ingredients:

For the Lavender Honey Panna Cotta:

• 2 cups heavy cream
• 1 cup whole milk
• 1 tablespoon dried lavender buds
• 1/4 cup honey (preferably wildflower or lavender honey)
• 1/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 1/2 teaspoons powdered gelatin
• 3 tablespoons cold water

For the Caramelized Fig Compote:

• 6 fresh ripe figs, quartered
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon ground cinnamon
• Pinch of salt

For Garnish (optional):

• Fresh lavender sprigs
• Edible gold leaf (optional)
• Fresh mint leaves

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Instructions:

1. Prepare the Panna Cotta:

   • In a medium saucepan, combine the heavy cream, whole milk, dried lavender buds, honey, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Once the sugar is dissolved, remove the saucepan from heat and let the lavender steep for 10 minutes to infuse the flavors.
   • While the cream mixture is steeping, bloom the gelatin. In a small bowl, add the cold water and sprinkle the powdered gelatin over the surface. Let it sit for 5 minutes until the gelatin softens.
   • Strain the lavender-infused cream through a fine mesh sieve to remove the lavender buds. Return the cream mixture to the saucepan and reheat gently over low heat.
   • Add the bloomed gelatin to the warm cream mixture, stirring until fully dissolved. Stir in the vanilla extract.
   • Pour the panna cotta mixture into individual serving glasses or molds. Let the panna cotta cool to room temperature, then refrigerate for at least 4 hours or overnight until set.

2. Make the Caramelized Fig Compote:

   • In a medium skillet, melt the butter over medium heat. Add the quartered figs and cook for 2-3 minutes, turning occasionally, until they begin to soften.
   • Add the brown sugar, balsamic vinegar, cinnamon, and a pinch of salt. Stir to combine and allow the figs to simmer for another 5-7 minutes, until the syrup thickens and the figs are caramelized.
   • Remove from heat and set aside to cool.

3. Assemble the Dessert:

   • Once the panna cotta has set, top each with a generous spoonful of the caramelized fig compote.
   • For an extra touch of elegance, garnish with fresh lavender sprigs, a light dusting of edible gold leaf, and a sprig of fresh mint.

4. Serve and Enjoy!

• This dessert pairs beautifully with a cup of floral tea or a light dessert wine. Its creamy texture, fragrant lavender, and sweet fig compote make it a perfect end to any special meal.

"Indulge in this elegant Lavender Honey Panna Cotta topped with a luscious caramelized fig compote. A fragrant, creamy dessert that’s perfect for any occasion!"