# Components:
→ Honey Lavender Panna Cotta
01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 1/4 cup honey
04 - 2 teaspoons dried culinary lavender buds
05 - 2 teaspoons vanilla extract
06 - 2 1/2 teaspoons powdered gelatin
07 - 3 tablespoons cold water
→ Mixed Berry Compote
08 - 1 cup strawberries, hulled and quartered
09 - 1 cup blueberries
10 - 1 cup raspberries
11 - 2 tablespoons granulated sugar
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon lemon zest
→ Garnish
14 - Fresh lavender sprigs, optional
15 - Mint leaves
# Directions:
01 - Sprinkle powdered gelatin evenly over cold water in a small bowl and set aside for 5 minutes until gelatin is softened.
02 - In a saucepan, combine heavy cream, whole milk, honey, and dried lavender buds. Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat, cover, and let steep for 10 minutes. Strain mixture through a fine-mesh sieve back into saucepan to remove lavender buds.
03 - Return the infused cream to low heat. Whisk in softened gelatin until completely dissolved, being careful not to bring the mixture to a boil. Stir in vanilla extract until blended.
04 - Divide the creamy mixture evenly among six 6-ounce ramekins or serving glasses. Allow mixture to cool briefly at room temperature. Cover and place in the refrigerator to chill until set, at least 4 hours or overnight.
05 - Combine strawberries, blueberries, raspberries, granulated sugar, lemon juice, and lemon zest in a saucepan over medium heat. Cook, stirring occasionally, until berries begin to soften and sauce thickens, about 8 to 10 minutes. Remove from heat and cool to room temperature.
06 - To unmold, briefly dip ramekins in warm water and invert each onto dessert plates, or serve directly in glasses. Spoon mixed berry compote over or alongside each panna cotta. Garnish with fresh lavender sprigs and mint leaves as desired.
