Close your eyes and imagine yourself in an endless lavender field, breath in the perfect smell surrounding you… What do you think? How do you feel? 2 years ago while I am strolling in the lavender fields of Sault, Roissilon and Gordes of Provence in France, I was teleported to my childhood by that lovely smell; I felt like I was smelling the lavender bags in the drawers of the closet at our house where I spent my childhood. Afterwards, I have been to lavender fields again last month. After visiting the lavender fields of Brihuega of Castilla la Mancha in Spain, this time I caught myself thinking what can I cook by using this odoriferous aroma. 

I  made various culinary experiences with a bunch of lavender that I had pilfered from the lavender fields of Brihuega. Unfortunately, majority of the experiences resulted with epic failures. For instance, as just a friendly reminder, never ever use lavender as a seasoning for lamb’s shank in the oven. According to my personal experience, using lavender accompanied by red or purple fruits for desserts is the best culinary use of it. I preferred blueberries for today’s recipe as I wanted to reflect the perfect color of lavender fields into the plate; by doing this I hope the dessert will address the visual satisfaction in addition to cheering the palate.

If you are ready to read and try an Italian recipe prepared by a Turkish woman, which is enriched by a flavor identified by Provence of France but was cultivated from the fields in Spain; then here is our recipe! 


  • 300 ml cream
  • 200 ml wholemilk
  • 150 grams sugar
  • 1 coffeespoon lavender (dry)
  • 1 stick of vanilla
  • 150 gram fresh blueberries
  • 3 sheets of gelatin

Triturate the blueberries and lavender in the blender. Leave it rest for 10 minutes, then strain it through a cheesecloth. Set aside.

Soak the gelatin into warm water for 5 minutes. Add cream, milk and sugar to a small saucepan on medium heat. Add the vanilla. Heat until the cream starts to bubble around the edges. 

Remove from heat and add the gelatin, whisk until it’s dissolved. Finally add the blueberry+lavender mixture which was waiting aside, mix it. 

Pour it into silicon molds. Chill for at least 3-4 hours. ( Don’t rush as I did. If so, you may experience problems while taking it out of the mold. Leave it chill in the fridge as much as possible) Take them out of the fridge and let them stand for about 15 minutes. Gently run a small palette knife around the outsides of the Panna Cotta, then place the serving dish over top of the ramekin and invert. 

Garnish with lavender and blueberries. 

Buen provecho!

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