This dish combines citrussy, sweet, and flowery flavours in a sophisticated, multi-layered way. Honey is utilised as a mild sweetener in the lavender-infused panna cotta, while lemon gelée provides visual contrast, brightness, and acidity.

_{Image Credit: rimmabondarenko}

Idea and Creative Attention
Think in layers when creating a dessert like this, both in terms of texture and flavour:

Base layer (panna cotta or mousse): smooth, soft, and fragrant with a hint of honey or lavender.

The top layer, or gelee, is a sharp, zesty lemon gelée that adds freshness and cuts through the creaminess.

Texture and garnish options include edible flowers, candied citrus peel, delicate herbs (such as tiny lavender sprigs or mint), or a shard of honeycomb for contrast.

You can experiment with contrasts by combining flowery, honey, and citrus: soft against hard, sweet versus acidic, aromatic versus clean. An exquisite, sophisticated appearance is produced by the visual layering of the opaque panna cotta with a translucent lemon gelée.

Ingredients (for ~6 servings)
For the panna cotta layer (lavender honey):

300 ml double (heavy) cream

150 ml whole milk

60 g (≈ 3 tbsp) honey (ideally floral or lavender-infused)

2 tsp dried culinary lavender buds (or less, to taste)

1½ tsp powdered gelatin (≈ 4.5 g)

2 tbsp cold water (for blooming gelatin)

For the lemon gelée layer:

125 ml lemon juice (fresh, strained)

50 ml water

30 g sugar (adjust to taste / lemon sweetness)

½ tsp lemon zest (finely grated)

1 tsp powdered gelatin (≈ 3 g)

1 tbsp cold water (to bloom gelatin)

Garnishes (optional but recommended):

Tiny sprigs of lavender or mint

Thin strips or curls of lemon peel (candied if you like)

Edible flowers

A small shard of honeycomb or crisp sugar decoration

Method
Here’s a methodical approach. Gentle handling and timing are important.

The panna cotta gelatin should bloom.
Mix the two tablespoons of cold water with the 1½ tsp gelatin. Let it remain for about five minutes until it softens and blooms (absorbs water).

Infuse lavender, honey, and cream.
Put the cream, honey, and dried lavender in a saucepan. You want it hot and steaming but not boiling, so slowly heat it over low to medium heat until it’s almost ready to simmer. To dissolve the honey, stir. After that, take off the heat and let the lavender sit for about five to ten minutes. Taste as you go; you don’t want it to taste too “soapy” or perfumey.

Using a fine sieve, strain the lavender buds, removing the particles and gently pressing to release the flavour.

Add milk and gelatin.
If it’s chilled, reheat it a little. Whisk in the bloomed gelatin until it dissolves completely (no grains remain). Then, to lighten the texture and cool the mixture a little, stir in the milk.

Pour panna cotta and set it.
Pour the mixture into your moulds, glasses, or ramekins for serving. Refrigerate for at least four hours (overnight is safer for fully set rendering).

Before pouring, lightly oil the moulds or ramekins with a neutral oil if you plan to unmold. Then, while unmolding, briefly dip the base into warm water to release it.

Prepare the gelee with lemon.
Bloom the 1 tsp gelatin in 1 tbsp cold water in the meantime. Lemon juice, water, sugar, and lemon zest should all be combined in a small pot. Heat the mixture gradually until the sugar dissolves, being careful not to boil it. Take off the heat and whisk in the gelatin that has bloomed until it dissolves completely. To avoid melting the panna cotta, allow it to cool slightly until it is still liquid but not hot.

Pour the layer and let it set.
Pour the cooled lemon gelée over the panna cotta carefully to form a thin top layer after it is solid (the surface should be sturdy). Put the gelée back in the refrigerator for one to two hours to firm it.

Unmold, serve, and garnish
Carefully invert onto chilled plates if unmolding. Garnish with a lavender sprig, a lemon peel curl, a little piece of honeycomb, and perhaps some powdered sugar or more honey.

Advice & Ingenious Changes
Balance the flavors: Don’t overpower the lavender. At the steeping stage, always taste and make adjustments. Excessive lavender might taste medicinal or perfumery.

Choice is important, honey: Make use of a flowery, light honey. The subtle lavender may be overpowered by a strong or dark honey.

Layer thickness: You can play about with the thickness; a thicker gelée combined with a thinner panna cotta makes for a brighter lemon punch, and vice versa for a more creamy comfort.

Colour play: If necessary, add a little pinch of natural yellow or pale green food coloring to the gelée to improve the separation’s appearance.

Textural contrast: You could place a tiny crumble of shortbread or a tiny crisp toile on the side, or you could place a very thin, crisp biscuit base underneath the panna cotta.

Other citrus: For unique variations, feel free to substitute Meyer lemon, yuzu, or lime.

Double infusion: For an additional fragrant touch to the gelée, you might also subtly infuse lemon peel (or peel + lavender) into the panna cotta base; however, take care to prevent bitterness.

Triple layers, such as a lavender panna cotta, a pale honey gelée, and then a lemon gelee, might be used for display; however, you would need to carefully control the temperature to prevent the melting of the earlier layers.