# Ingredient List:
→ 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 (1 envelope)
07 - 3 tablespoons cold water
→ Garnish
08 - Fresh berries such as blueberries or raspberries
09 - Edible flowers or additional lavender buds
# Directions:
01 - In a small saucepan, combine heavy cream, whole milk, and dried lavender buds. Heat gently over medium heat until the mixture is just steaming, ensuring it does not boil. Remove from heat, cover, and allow lavender to steep for 10 minutes.
02 - While the cream steeps, sprinkle unflavored gelatin over cold water in a small bowl. Let sit for 5 minutes to hydrate and bloom.
03 - Strain the cream mixture through a fine mesh sieve to remove lavender buds. Return the strained liquid to the saucepan. Add honey and vanilla extract, heating gently until honey fully dissolves and the mixture is hot but not boiling.
04 - Remove mixture from heat. Add bloomed gelatin and whisk continuously until fully dissolved and incorporated.
05 - Pour the prepared mixture evenly into six ramekins or small glasses. Allow to cool to room temperature, then cover each and refrigerate for a minimum of 4 hours or until fully set.
06 - To serve, unmold onto dessert plates if desired, or offer directly in glassware. Drizzle with additional honey and garnish with fresh berries and edible flowers or extra lavender buds.
