1. Bloom the Gelatin

• In a small bowl, sprinkle gelatin over 3 tbsp of cold water.

• Let stand for 5–10 minutes to bloom (it will swell and soften).

2. Infuse the Cream

1. In a saucepan, combine cream, honey, lavender, and a pinch of salt.

2. Heat gently over medium-low heat until steaming (do not boil).

3. Remove from heat, cover, and let steep for 10–15 minutes to infuse the flavor.

4. Strain through a fine sieve to remove lavender buds.

3. Dissolve the Gelatin

1. Return the infused cream to low heat.

2. Add the bloomed gelatin and stir until fully dissolved (do not boil).

3. Stir in the vanilla extract. Taste and add more honey if you prefer a sweeter panna cotta.

4. Set the Panna Cotta

1. Pour the mixture into 4–6 ramekins, glasses, or molds.

2. Cool to room temperature, then refrigerate for at least 4 hours, or until fully set.

   • For a more delicate wobble, chill overnight.

5. Make the Blueberry Sauce

1. In a small saucepan, combine blueberries, honey (or sugar), and lemon juice.

2. Simmer over medium heat for 5–7 minutes, until the berries start to burst.

3. (Optional) Stir in cornstarch slurry to slightly thicken.

4. Let cool completely before serving.

6. Serve

• Unmold panna cottas by dipping molds briefly in warm water, then inverting onto plates — or serve directly in glasses.

• Spoon the blueberry sauce over the top.

• Drizzle with a touch of honey and garnish with lavender petals or a few fresh blueberries.