Honey and Lavender Pannacotta

Name: Honey and Lavender Pannacotta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 500 mL (17fl oz) semi-skimmed milk; 1/2 tbsp dried lavender (we used Bart Lavender); 1 vanilla pod, split in half lengthways; 5 gelatine leaves, 11.5cm x 6.5cm (4 1/2in x 2 1/2in) sheets; 3 tbsp. good-quality honey; 100 mL (3 1/2fl oz) double cream; 125 g (4oz) raspberries

Pannacotta is usually laden with cream, but milk works equally well… Try it!

By The GH Kitchen TeamPublished: 17 October 2010

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Liquid, Serveware, Dishware, Cuisine, Food, Drinkware, Tableware, Drink, Dessert, Dairy,

Preparation Notes: plus cooling and chilling

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Yields:

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Ingredients

500 ml (17fl oz) semi-skimmed milk
1/2 tbsp dried lavender (we used Bart Lavender)
1 vanilla pod, split in half lengthways
5 gelatine leaves, 11.5cm x 6.5cm (4 1/2in x 2 1/2in) sheets
3 Tbsp. good-quality honey
100 ml (3 1/2fl oz) double cream
125 g (4oz) raspberries

Directions

1. Step 1
  Pour the milk into a pan and sprinkle over the lavender. Add the vanilla pod and bring up to the boil, then take off the heat and leave to infuse for 20min. Strain through a fine sieve to remove the lavender and pod. Scrape any remaining vanilla seeds out of the pod and stir into the milk mixture. Discard the lavender.
2. Step 2
  Put gelatine into a bowl and cover with cold water. Soak for 5min. Lift gelatine out of water and squeeze to remove liquid. Drop into the milk mixture and add honey and cream. Return pan to hob. Gently heat, stirring constantly, until the gelatine and honey have dissolved, about 2min. Take off the heat and cool for 10min. Divide raspberries among six 200ml (7fl oz) ramekins and pour the milk mixture over. Chill for at least 4hr or overnight. Take out of fridge 10min before serving. Make up to a day in advance and chill.

Per Serving:

Calories: 162
Total carbs: 11 g
Sugars: 11 g
Total fat: 10 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time