Puddings & Custards Middle EasternMedium

Instant Pot Lavender and Honey Panna Cotta with Crispy Sesame Shards

Name: Instant Pot Lavender and Honey Panna Cotta with Crispy Sesame Shards
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (360 ml) heavy cream, cold, cold; ½ cup (120 ml) whole milk, cold, cold; 1 teaspoon (2 g) dried culinary lavender; 3 tablespoons (45 ml) raw or raw-style honey; 2 teaspoons (6 g) unflavored powdered gelatin; 2 tablespoons (30 ml) cold water (for blooming gelatin); ⅛ teaspoon (1 g) fine sea salt; ½ teaspoon (2½ ml) vanilla extract; ½ cup (70 g) raw sesame seeds (white or mixed); 2 tablespoons (30 ml) honey; 1 tablespoon (14 g) unsalted butter; pinch fleur de sel or finishing sea salt, to taste

From the MyKitchenBank Kitchen

A silky, delicate panna cotta infused with dried culinary lavender and floral honey, cooked gently in the Instant Pot for perfectly creamy results. Topped with shards of caramelized sesame seeds for nutty crunch and a Middle Eastern twist. Light, elegant, and requires no oven—just a pressure cooker and a refrigerator.

Prep: 15 min
Cook: 8 min
Wait: 4 hr
Total: 4 hr 23 min
Makes: 4 servings (4 individual ramekins)

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Ingredients

4 servings

For the panna cotta
1½ cups (360 ml) heavy cream, cold, cold
½ cup (120 ml) whole milk, cold, cold
1 teaspoon (2 g) dried culinary lavender
3 tablespoons (45 ml) raw or raw-style honey
2 teaspoons (6 g) unflavored powdered gelatin
2 tablespoons (30 ml) cold water (for blooming gelatin)
⅛ teaspoon (1 g) fine sea salt
½ teaspoon (2.5 ml) vanilla extract
For the crispy sesame shards
½ cup (70 g) raw sesame seeds (white or mixed)
2 tablespoons (30 ml) honey
1 tablespoon (14 g) unsalted butter
pinch fleur de sel or finishing sea salt, to taste

Equipment (8)

6-quart Instant Pot (or similar pressure cooker)
4 small ramekins (6 oz / 180 ml each)
Trivet or rack that fits in the Instant Pot
Small heatproof bowl for gelatin blooming
Saucepan (2 quart)
Whisk
Fine-mesh strainer
Small baking sheet lined with parchment paper

Steps

Before you start

Have 4 ramekins (6 oz each) ready—do not oil or grease them
Measure out 1 cup water for the Instant Pot water bath
Ensure gelatin and cream are both cold before mixing

1
Bloom the gelatin
- Pour the 2 tablespoons (30 ml) cold water into a small heatproof bowl.
- Sprinkle the 2 teaspoons (6 g) gelatin over the water and let sit for 5 minutes.
- The gelatin will absorb the water and become spongy.
- Do not stir.
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Ready when: Gelatin is spongy and has absorbed all the water
Tip: Cold water helps gelatin bloom evenly; warm water would cause lumps that never fully dissolve.
2
Heat cream and infuse lavenderOven 160°F / 70°C
- In a 2-quart saucepan, combine the 1.5 cups (360 ml) cold heavy cream, 0.5 cup (120 ml) cold milk, and 1 teaspoon (2 g) dried culinary lavender.
- Place over medium heat and stir occasionally.
- Once the mixture reaches 160°F (71°C)—just below a simmer, with small steam wisps rising—remove from heat.
- Do not boil.
- Let the lavender steep for 3 minutes while the pan sits off the heat.
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Ready when: Mixture reaches 160°F (71°C) and lavender has infused for 3 minutes
Tip: Avoid boiling or the cream may scald and taste bitter. Gentle heat preserves the delicate floral notes.
3
Strain and combine with gelatin
- Pour the warm lavender cream through a fine-mesh strainer into a clean bowl, pressing gently on the lavender to extract all flavor, then discard the solids.
- Add the bloomed gelatin to the warm cream and whisk gently until fully dissolved, about 1 minute.
- Stir in 3 tablespoons (45 ml) honey, 0.125 teaspoon (1 g) sea salt, and 0.5 teaspoon (2.5 ml) vanilla extract.
- Let the mixture cool to room temperature, about 10 minutes, stirring occasionally.
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Ready when: Mixture is at room temperature (around 70°F / 21°C) and smooth
Tip: Cooling before pouring prevents the ramekins from cracking when placed in the hot water bath.
4
Pour into ramekins
- Divide the cooled panna cotta mixture evenly among 4 ramekins (6 oz / 180 ml each), pouring slowly to avoid splashing.
- Cover each ramekin loosely with foil or a ramekin lid to prevent condensation from dripping onto the top.
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Ready when: All four ramekins are filled equally and covered
Tip: Loose foil or lids protect the custard from condensation droplets that would mar the silky surface.
5
Set up the Instant Pot water bath
- Place the trivet or steamer rack in the bottom of the 6-quart Instant Pot.
- Pour 1 cup (240 ml) water into the pot.
- Arrange the 4 covered ramekins on the trivet, standing upright.
- They should fit without touching the sides of the pot or each other.
- Do not stack them.
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Ready when: Ramekins are arranged stably on the trivet with 1 cup water in the bottom
Tip: Do not stack ramekins—heat must circulate evenly for uniform, creamy texture. Test fit before adding water.
6
Pressure cook the panna cotta
- Close the Instant Pot lid and set the valve to sealing.
- Press the Pressure Cook or Manual button and set for 6 minutes at high pressure.
- The pot will take 2–3 minutes to come to pressure, then cook for 6 minutes.
- When the 6 minutes are done, let the pressure release naturally (do not use quick release) for 10 minutes, then carefully move the valve to venting to release any remaining pressure.
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Ready when: Pressure indicator shows high pressure maintained for 6 minutes, then pressure releases fully
Tip: Natural pressure release prevents the custard from boiling or curdling. Quick release is too violent and will ruin the texture.
7
Cool and chill the panna cotta
- Carefully open the Instant Pot lid and tilt it away from you.
- Using tongs or a small towel, gently lift each ramekin out of the water bath.
- Set them on a kitchen counter to cool to room temperature, about 20 minutes.
- Then transfer the ramekins to the refrigerator and chill for at least 4 hours, or up to overnight.
- The panna cotta will firm to a delicate, creamy set.
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Ready when: Panna cotta jiggles slightly when gently shaken but is firmly set and creamy
Tip: Do not skip chilling time—the gelatin needs at least 4 hours to fully set. Overnight is ideal for the best texture.
8
Make the sesame seed shards
- Line a small baking sheet with parchment paper.
- In a small saucepan, melt 1 tablespoon (14 g) unsalted butter over medium-low heat.
- Add 0.5 cup (70 g) raw sesame seeds and stir constantly for 2–3 minutes until golden and fragrant.
- Add 2 tablespoons (30 ml) honey and stir continuously for 1 minute until the seeds are coated and just beginning to stick together.
- Pour the mixture onto the prepared baking sheet, spreading it into a thin layer about ¼-inch thick.
- Sprinkle with a pinch of fleur de sel immediately while still hot.
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Ready when: Sesame seeds are golden and fragrant; honey coats and slightly adheres them
Tip: Keep heat medium-low to avoid burning the seeds. Watch closely, as sesame seeds can turn from golden to scorched in seconds.
9
Cool and break sesame shards
- Allow the sesame mixture to cool completely on the baking sheet at room temperature, about 15 minutes.
- Once cooled, break it into irregular shards with your hands.
- Store in an airtight container at room temperature until serving (up to 2 days).
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Ready when: Sesame shards are completely cooled and snap cleanly when broken
Tip: The shards will become crispier as they cool. Avoid humidity; keep them sealed in an airtight container.
10
Serve and garnish
- Remove the panna cotta from the refrigerator 5 minutes before serving to take the edge off the chill.
- (Optional: run a warm spoon around the inside edge of each ramekin and invert onto a plate for an elegant presentation, or serve in the ramekin.) Top each panna cotta with 2–3 sesame shards, arranging them upright or at angles for visual interest.
- Drizzle a tiny amount of additional honey on the plate if desired.
- Serve immediately.
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Ready when: Panna cotta is served at cool room temperature; sesame shards are intact and crispy
Tip: Unmolding is optional but elegant. If unmolding, do it right before serving to prevent the panna cotta from drying out.

Good to know

Tips

The Instant Pot's gentle, moist heat mimics a traditional water bath, making perfect panna cotta without oven time. If you don't have an Instant Pot, you can use a traditional water bath: bake covered ramekins in a 325°F (163°C) oven for 12–14 minutes until the custard is just set and jiggles slightly when gently shaken.
For the best texture, ensure all dairy is cold before heating—this gives you more control over temperature and prevents curdling. A thermometer is invaluable here.
Do not skip the natural pressure release; it allows the panna cotta to cool gently and prevents the gelatin from breaking or becoming grainy.
The contrast of silky, cold panna cotta against warm, nutty, salty sesame shards is essential to the dish. Time assembly so the shards are at room temperature and crispy—if made too far ahead, humidity will soften them.

Make ahead

Panna cotta can be made up to 2 days ahead and kept covered in the refrigerator. Sesame shards should be made no more than 2 days ahead and stored in an airtight container at room temperature to maintain crispness. Assemble the dish no more than 2 hours before serving to keep the sesame shards crispy.

Storage & reheating

Refrigerator: Keep covered panna cotta for up to 3 days. Do not freeze—the gelatin-based custard will not freeze well. Sesame shards: Store in an airtight container at room temperature for up to 2 days; avoid humidity. To serve chilled panna cotta again, simply remove from the fridge and top with fresh sesame shards before serving.

Substitutions

dried culinary lavender → edible rose petals (1 teaspoon / 1 g) or 0.5 teaspoon (1 g) ground cardamom. Rose petals offer a subtle floral note similar to lavender; cardamom adds warmth and spice instead. Reduce the amount of any dried flower to avoid overpowering the cream.
unflavored powdered gelatin → gelatin sheets (about 1 sheet / 2 g) or agar powder (1.5 teaspoons / 4.5 g). Gelatin sheets (also called leaf gelatin) must be bloomed in cold water, then squeezed and whisked into warm cream. Agar produces a slightly firmer set and is vegan. Adjust amounts based on the brand.
raw sesame seeds (white or mixed) → pistachios (0.5 cup / 55 g, finely chopped) or toasted almonds (0.5 cup / 50 g, chopped). Pistachios and almonds create a different textural contrast and Middle Eastern flavor. Toss them in honey and butter the same way for caramelized nut shards.
raw or raw-style honey → agave nectar or maple syrup (same amount). Agave has a milder, cleaner floral sweetness; maple adds earthiness. Both work equally well in the panna cotta and sesame shards.