# 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 and raspberries
09 - Edible flowers or additional lavender buds
# How to Make It:
01 - Combine heavy cream, whole milk, and lavender buds in a small saucepan. Warm gently over medium heat until the mixture is just steaming, maintaining below a boil. Remove from heat, cover, and allow to steep for 10 minutes.
02 - Sprinkle unflavored powdered gelatin over cold water in a small mixing bowl. Let stand for 5 minutes to allow gelatin to bloom fully.
03 - Strain the infused dairy through a fine mesh sieve to remove lavender buds. Return the strained liquid to the saucepan, stir in honey and vanilla extract, and gently heat until honey dissolves and mixture is warm, avoiding a boil.
04 - Remove saucepan from heat. Add the bloomed gelatin, whisking continuously until gelatin fully dissolves into the mixture.
05 - Divide the mixture evenly among six ramekins or small glasses. Let cool to room temperature, cover each dish, and refrigerate for at least 4 hours or until panna cotta is completely set.
06 - Unmold panna cotta onto plates if desired, or serve directly in glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers.
