Dessert

Lavender & Blueberry Panna Cotta Recipe

ByMariam Harutyunyan December 13, 2025December 13, 2025

Introduction

Lavender & Blueberry Panna Cotta is a delicate and fragrant dessert that beautifully combines floral notes with sweet, fruity flavors. This creamy treat is perfect for impressing guests or enjoying a refreshing finish to any meal.

A close-up view of a clear glass filled with two distinct layers: the bottom layer is smooth and creamy with a light beige color, while the top layer is a shiny, dark purple blueberry compote thickly spread across the surface, dotted with whole glossy blueberries. The glass is set on a white marbled textured surface, and a blueberry is blurred in the background. The light reflects softly on the glass, highlighting the contrast between the creamy base and the rich blueberry topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups milk, low fat
1 1/2 tbsp maple syrup

1 tsp vanilla extract
1 1/2 tsp culinary lavender

1 cup frozen blueberries (for cooking)
1/4 cup white chia seeds

2 tsp powdered gelatine
2 tbsp water (for gelatine)
1 cup frozen blueberries (for sauce)

1/3 cup water (for sauce)
1/2 tsp corn flour / starch

Instructions

Step 1: Add 140ml of milk and 1 cup of frozen blueberries into a small saucepan. Heat over medium heat with the lid on and simmer for 10–15 minutes until the blueberries burst and wrinkle. Remove from heat and let cool with the lid on.

Step 2: Pour the remaining 300ml of milk into a bowl or jug. Stir in maple syrup and vanilla extract until combined.
Step 3: Heat the milk mixture in the microwave on high for 2 minutes or until hot. Place a fine sieve over the bowl, add the lavender to the sieve, stir gently and let steep for 15–20 minutes.
Step 4: Remove the sieve and press down on the lavender to extract the infused milk. Discard the lavender. Stir in chia seeds and let sit for 10 minutes.

Step 5: In a small bowl, add 2 tablespoons of water and sprinkle the gelatine over it. Stir and let stand for 1 minute, then dissolve in the microwave in 10-second intervals until completely melted.
Step 6: Pour the chia seed mixture into a high-powered blender and blend for 3–4 minutes until smooth.
Step 7: Add the dissolved gelatine and the blueberry-infused milk from step 1 to the blender. Blend again for 3–4 minutes until very smooth.

Step 8: Divide the mixture evenly between 4 moulds or glasses. Cover with plastic wrap and refrigerate for at least 4 hours to set.
Step 9: For the blueberry sauce, combine 1 cup frozen blueberries, corn flour mixed with 1/3 cup water in a medium saucepan. Stir to combine.
Step 10: Simmer the sauce gently for about 10 minutes, stirring occasionally, until thickened and glossy. Remove from heat and cool.

Step 11: Once panna cottas are set, spoon the cooled blueberry sauce over the tops. Serve and enjoy this layered dessert.

Tips & Variations

Use fresh blueberries if available for a brighter flavor and texture.
For a vegan version, substitute gelatine with agar-agar and use plant-based milk.

Steeping lavender too long can cause bitterness; keep to recommended time.
Try adding a splash of lemon juice to the sauce for a subtle tang.

Storage

Store leftover panna cotta covered in the refrigerator for up to 3 days. Keep the blueberry sauce in a separate airtight container for up to a week. Reheat the sauce gently on the stove if desired before serving, but panna cotta is best enjoyed cold.

How to Serve

The image shows glass cups filled with a two-layer dessert. The bottom layer is light purple with a smooth and creamy texture. Above it is a thin dark purple layer, which is glossy and jelly-like. The top layer consists of shiny dark purple berries spread evenly over the glass. The glasses are placed on a dark blue cloth, with a small white bowl of more berries visible in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert in advance?

Yes, panna cotta needs at least 4 hours to set in the fridge, making it an ideal make-ahead dessert. Prepare the sauce the day before for convenience.

What can I use if I don’t have culinary lavender?

If culinary lavender is unavailable, you can omit it or replace it with a small amount of dried lemon balm or fresh rosemary for a different but pleasant herbal note.