# What You 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
09 - Edible flowers or additional lavender buds
# How To Make It:
01 - Combine heavy cream, whole milk, and lavender buds in a small saucepan. Gently heat over medium, stirring occasionally, until the mixture is steaming. Remove from heat, cover, and allow lavender to steep for 10 minutes.
02 - Sprinkle gelatin evenly over cold water in a small bowl. Let the gelatin sit for 5 minutes until fully bloomed.
03 - Strain the lavender-infused dairy through a fine mesh sieve, discarding solids. Return the liquid to the saucepan. Add honey and vanilla extract; heat gently, stirring, until honey dissolves and the mixture is hot but not boiling.
04 - Remove saucepan from heat. Add bloomed gelatin and whisk thoroughly until gelatin is fully dissolved and the mixture is smooth.
05 - Divide the mixture evenly among six ramekins or glasses. Allow to cool to room temperature. Cover each dish and refrigerate for at least 4 hours, until set.
06 - Unmold each panna cotta onto plates or serve directly in glasses. Drizzle with extra honey and garnish with fresh berries or edible flowers.
