Vanilla Lavender Ginger Panna Cotta

Jul 11, 2026 · By VanillaGoods

Dessert Custards puddings creams Origin: Tahitian Vanilla: Extract Easy

This panna cotta sets softly rather than firmly, giving each spoonful a silky, delicate wobble. A light infusion of culinary lavender adds a gentle floral note that never tastes soapy. Ginger adds flavor and texture. Best with Tahitian vanilla (floral, cherry, anise); any pure vanilla works.

Prep 15 min

Cook 8 min

Chill 4 hr

Total 4 hr 23 min

Servings 6

Diet —

Ingredients

Adjust yield

servings

3.0 cups (720.0 ml)heavy cream
½ cup (100.0 g)granulated sugar
2 ½ tsp (7.0 g)unflavored powdered gelatin
3.0 tbsp (45.0 ml)cold water
⅛ tsp (0.75 g)fine sea salt
2 ¼ tsp (11.25 ml)VanillaGoods vanilla extract
1.0 tbsp (3.0 g)food-grade dried culinary lavender buds

Flavor Accent

1.0 tsp (2.0 g)ground ginger

Make it at home

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Instructions

Sprinkle the gelatin evenly over the cold water and let it stand for 5 minutes. The gelatin should absorb the water and look wrinkled and swollen.
Warm the cream, sugar, salt, and culinary lavender over medium heat until the sugar dissolves and the edges just begin to steam. Remove from the heat, cover, and steep for 15 minutes, then strain through a fine-mesh sieve. The dairy should smell delicately floral, not intensely perfumed; do not boil it.
Whisk the ground ginger into the warm cream until evenly dispersed before adding the gelatin. The accent should be evenly distributed with no visible pockets.
Return the strained lavender cream to low heat only if needed to make it hot enough to dissolve the gelatin. Remove from the heat, stir in the vanilla, then whisk in the bloomed gelatin until completely dissolved. The mixture should look completely smooth, with no visible gelatin granules or strings.
Divide the mixture among six small glasses or ramekins and refrigerate for at least 4 hours. The panna cotta should be set around the edges and wobble softly in the center.

Tips

Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully set, chilled panna cotta just before serving. The finish should stay on the surface without melting into the dessert.
Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.
Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla lavender ginger panna cotta?

Plan on 15 minutes of prep and 8 minutes of cooking, plus 4 hours to rest, chill, or cool. It makes 6 servings.

Can I use a different form of vanilla?

Vanilla bean paste swaps 1:1 for the extract and adds visible vanilla seeds; for a whole bean, use the seeds of 1 bean in place of 2 teaspoons of extract.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

480 Calories / serving

42.8g Fat

20.7g Carbs

3.9g Protein

20.2g Sugar

Whole recipe (6 servings): ~2880 cal · 257g fat · 124g carbs · 23g protein · 121g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 480 calories

What it takes to burn one serving

Brisk walking 91 min·5.3 mi·~10650 steps
Walking uphill or incline treadmill 65 min·3.3 mi·~6500 steps
Moderate cycling 49 min·9.8 mi
Swimming laps 67 min
Jogging 47 min·3.9 mi·~7500 steps
Stair climbing 44 min·~3950 steps
Dancing 78 min
Bodyweight circuit training 49 min
Cleaning, errands, or playing with the dog 111 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.