Preparation

• 1.

  In a saucepan, combine the heavy cream, whole milk, honey, dried lavender, and a pinch of salt.

• 2.

  Heat the mixture over medium heat until it just starts to simmer, stirring occasionally to dissolve the honey.

• 3.

  Once simmering, remove from heat and let the lavender steep for 15 minutes.

• 4.

  After steeping, strain the mixture through a fine mesh sieve into a bowl to remove the lavender buds.

• 5.

  In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to bloom.

• 6.

  Once bloomed, gently heat the gelatin in the microwave for about 10 seconds until it dissolves, then stir it into the warm cream mixture until fully incorporated.

• 7.

  Pour the mixture into individual serving cups or ramekins and refrigerate for at least 4 hours, or until set.

• 8.

  Serve chilled, garnished with fresh lavender sprigs if desired.