# 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 or raspberries
09 - Edible flowers or additional lavender buds
# Directions:
01 - Combine heavy cream, whole milk, and lavender buds in a small saucepan. Gently heat over medium setting until steaming without boiling. Remove from heat, cover, and steep for 10 minutes.
02 - Sprinkle gelatin over cold water in a small bowl. Allow to stand for 5 minutes so gelatin hydrates.
03 - Strain the infused cream using a fine mesh sieve to remove lavender buds. Return liquid to saucepan, add honey and vanilla extract, then reheat gently until honey dissolves and mixture is hot, avoiding boiling.
04 - Remove cream mixture from heat. Add bloomed gelatin and whisk thoroughly until dissolved and mixture is smooth.
05 - Pour mixture evenly into six ramekins or small glasses. Cool to room temperature, cover, and refrigerate for a minimum of 4 hours until fully set.
06 - Unmold onto plates if desired or serve directly in glasses. Drizzle with additional honey and garnish with fresh berries and edible flowers before serving.
