# What you'll need:
→ Dairy
01 - 2 cups heavy cream
02 - 1 cup whole milk
→ Sweeteners & Flavorings
03 - 1/4 cup honey, plus extra for drizzling
04 - 1 1/2 teaspoons dried culinary lavender buds
05 - 1 teaspoon pure vanilla extract
→ Gelatin
06 - 2 1/4 teaspoons unflavored powdered gelatin
07 - 3 tablespoons cold water
→ Garnish
08 - Fresh berries, such as blueberries or raspberries
09 - Edible flowers or additional lavender buds
# How-To Steps:
01 - In a small saucepan, combine heavy cream, whole milk, and dried lavender buds. Warm gently over medium heat until the mixture is steaming, ensuring it does not reach a boil. Remove from heat, cover, and allow to steep for 10 minutes.
02 - In a separate bowl, sprinkle unflavored powdered gelatin over cold water. Let stand for 5 minutes to allow the gelatin to hydrate thoroughly.
03 - Pass the steeped cream through a fine mesh sieve to remove lavender solids. Pour the strained liquid back into the saucepan, add honey and vanilla extract, and gently heat until the honey is fully dissolved and the mixture is hot but not boiling.
04 - Remove the pan from heat. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin dissolves completely with no visible granules.
05 - Divide the panna cotta mixture evenly among six ramekins or small glasses. Let cool to room temperature, then cover and refrigerate for a minimum of 4 hours, or until set.
06 - Unmold the panna cotta onto plates, if desired, or serve directly in the glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers.
