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A refreshing, exquisite, creamy and tangy lavender and lemon zest infused panna cotta with homemade lemon curd- a perfect summer time dessert.
5 from 13 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 4 hrs 40 mins
Course Dessert
Cuisine British, Italian


For the Lavender Lemon Panna Cotta

  • 2 cups double or heavy cream
  • ½ cup milk
  • cup sugar
  • tsp gelatin
  • ¼ cup water
  • tbsp dried lavender buds
  • 2 tsp lemon zest

For the Lemon Curd:

  • ¼ cup lemon juice
  • 2 tsp lemon zest
  • cup sugar
  • 4 medium eggs
  • 3 tbsp butter (approx. 40g)


  • Preparation of the Panna Cotta:
  • Heat the milk in a saucepan till it becomes hot.
  • Take the pan off the heat. Add dried lavender buds and mix.
  • Cover the pan and let the lavender infuse into the milk for 20-30 minutes.
  • Add water to a heatproof container. Sprinkle gelatin over it and mix.
  • Let it bloom for 10 minutes.
  • Add 1 tsp lemon zest to the lavender milk along with cream and sugar.
  • Put the pan on medium heat, stir gently.
  • Heat till you see small bubbles at the sides of the pan.
  • Take the pan off the heat.
  • Either melt the gelatin in a microwave oven for a few seconds or over hot water.
  • Heat water in a pan. Put the container with the gelatin in the hot water.
  • Stir the gelatin till it appears clear and syrup like.
  • Pour the gelatin into the cream lavender mixture. Mix it well.
  • Using a sieve or strainer strain the lavender cream.
  • Add the remaining lemon zest for panna cotta (1 tsp) into the lavender cream mixture. Stir well.
  • Pour the cream into individual containers.
  • If you want to unmold the panna cotta before serving then grease the container (bowls, ramekins) lightly with oil before pouring the cream mixture into it.
  • Put the panna cotta in the fridge to set for 4 hours or overnight. I prefer overnight.

Preparation of Lemon Curd:

  • Separate the yolks from the white carefully. You don't want the white part in the yolk mixture.
  • Add egg yolks, sugar, lemon jucie, lemon zest and butter into a heatproof bowl or container.
  • In another pan heat some water over medium heat.
  • Put the container with the mixture over the simmering water.
  • Keep stirring or whisking the mixture continously using a whisk or fork.
  • Keep stirring till it begins to thicken and coats a spoon.
  • Pour the lemon curd in a heat proof bowl or container.
  • Cover the curd with a cling film, the cling film should touch the surface of the curd so that a skin those not form.
  • When it is a bit cool, put it in the fridge till required.
  • Lemon Curd stays fresh for about a week in the fridge.

Serving Lavender Lemon Panna Cotta with Lemon Curd:

  • Take the set panna cotta out off the fridge.
  • Un mold if you want to.
  • To each panna cotta add about a tsp of lemon curd. Spread it out gently.
  • Serve immediately.


  • Store the white part of the eggs in the fridge and use it up to make an omelet.
  • Use the remaining lemon curd to top pancakes, add it to your cake batter, make cookies or use it for another dessert.
  • Don't add too much lavender other wise it may taste like soap.
  • For the perfect consistency of panna cotta, not too hard or too soft, its best to use 2½ tsp or 7g of gelatin to set 2½ cups of liquid.
Keyword creamy, dessert, lavender, lemon, lemon curd, panna cotta, refreshing