A creamy Italian dessert with fragrant lavender, rich honey, and silky texture for a delightful finish.
# Components:
→ 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 - In a small saucepan, combine heavy cream, whole milk, and lavender buds. Warm gently over medium heat until just steaming without allowing it to boil. Remove from heat, cover, and steep for 10 minutes.
02 - In a small bowl, sprinkle gelatin evenly over cold water. Allow to sit for 5 minutes to hydrate and bloom.
03 - Pass the cream and milk mixture through a fine mesh sieve to remove lavender buds. Return the strained liquid to the saucepan.
04 - Add honey and vanilla extract to the saucepan. Gently heat the mixture, stirring, until the honey fully dissolves and the liquid is hot but not boiling.
05 - Remove mixture from heat. Add bloomed gelatin to the warm cream mixture and whisk thoroughly until completely dissolved.
06 - Pour the mixture into six ramekins or small glasses. Allow to cool to room temperature, then cover and refrigerate for a minimum of 4 hours, or until fully set.
07 - Unmold onto plates if desired, or serve directly in the glasses. Drizzle with additional honey and decorate with fresh berries and edible flowers.
