French Lavender Honey Panna Cotta

In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.

In a medium saucepan, combine the heavy cream, milk, honey, and dried culinary lavender. Heat over medium-low heat, stirring occasionally, until the mixture is warm and steaming but not boiling, about 5 minutes.

Remove the saucepan from the heat. Stir in the bloomed gelatin until it is completely dissolved. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the lavender buds.

Stir in the vanilla extract.

Divide the panna cotta mixture evenly among 4 small ramekins or dessert glasses.

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or until set.

To serve, you can dip the bottom of each ramekin in warm water for a few seconds to help unmold, then invert onto a serving plate. Alternatively, serve directly from the ramekins.