Lavender Honey Panna Cotta with Lemon Basil Drizzle

In a small saucepan, combine 1 cup of heavy cream, 1/2 cup of whole milk, and 1/4 cup of honey over medium heat.

Stir gently until the honey is fully dissolved. Remove from heat and let it cool slightly. In a separate bowl, sprinkle 1 tablespoon of gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Once the cream mixture has cooled, stir in the bloomed gelatin until fully dissolved. Add 1 teaspoon of dried culinary lavender and a pinch of salt, then mix well.

Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours or until set. For the lemon basil drizzle, combine the juice of 1 lemon, 1/4 cup of honey, and 1/4 cup of finely chopped fresh basil in a small saucepan.

Heat over low until the honey is dissolved, then let it cool. Once the panna cotta is set, carefully unmold or serve in the glasses.

Drizzle the lemon basil sauce over the panna cotta just before serving. Garnish with a sprig of fresh basil and a sprinkle of lavender for an elegant touch.