Begin by sprinkling gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 5-10 minutes until it blooms and becomes sponge-like.

In a medium saucepan, combine 1 cup of heavy cream, 1 cup of milk, ½ cup of honey, and 2 tablespoons of dried lavender. Heat gently over medium-low heat until the mixture is just simmering.

Remove the saucepan from heat and let the lavender steep in the cream mixture for about 15 minutes.

After steeping, strain the mixture through a fine-mesh sieve into a separate bowl or measuring jug to remove the lavender buds.

Whisk the bloomed gelatin into the warm lavender-infused cream mixture until completely dissolved. Add 1 teaspoon of vanilla extract at this stage and stir until well blended.

Carefully pour the mixture into individual ramekins or silicone molds, filling them about three-quarters full. Place them in the refrigerator and allow the panna cotta to set for at least 4 hours.

To unmold your panna cotta, dip the bottom of each ramekin in warm water for a few seconds. Invert onto serving plates and gently lift the ramekin away.