Lavender Honey Panna Cotta with Lemon Basil Gelée

In a small saucepan, combine 1 cup of heavy cream, 1/2 cup of whole milk, 1/4 cup of honey, and 2 tablespoons of dried culinary lavender.

Heat the mixture over medium heat until it is just about to simmer, stirring occasionally. Remove the saucepan from the heat and let the mixture steep for 15 minutes to infuse the lavender flavor.

In a separate bowl, sprinkle 2 teaspoons of gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

After the lavender has steeped, strain the cream mixture through a fine mesh sieve into a clean bowl to remove the lavender buds.

Stir in the bloomed gelatin until fully dissolved. Pour the panna cotta mixture into serving glasses and refrigerate for at least 4 hours or until set.

For the lemon basil gelée, combine 1 cup of fresh lemon juice, 1/2 cup of sugar, and 1 cup of water in a saucepan.

Bring the mixture to a boil, stirring until the sugar dissolves. Remove from heat and add 2 teaspoons of gelatin that has been bloomed in 2 tablespoons of cold water.

Stir in 1/4 cup of finely chopped fresh basil. Allow the gelée to cool slightly before pouring it over the set panna cotta.

Refrigerate for an additional 1 hour to set the gelée. To serve, garnish with fresh basil leaves and a drizzle of honey for an elegant presentation.