Panna cotta is a dish of "cooked cream" original to Northern Italy. Although it's truly an elegant dessert, it's remarkably easy to prepare. It's creamy texture is even more impressive when enhanced with floral lavender and, if you wish, garnished with a drizzle of honey or shaved chocolate.
1 1/2 teaspoons gelatin powder 2 tablespoons cold water 1 cup half and half or cream 1/4 cup wildflower honey 1 teaspoon dried lavender flowers 1 cup milk
Lightly grease 4 ramekins with baking spray and wipe to remove excess. Place the gelatin in a small bowl and sprinkle with the water; set aside. Combine the cream, honey and lavender in a saucepan and bring to a simmer. Remove from heat and strain the mixture though a mesh sieve, reserving the infused liquid in a bowl. Add the gelatin to the bowl and whisk until free of clumps. Whisk in the milk until well combined. Pour into prepared ramekins and refrigerate 2-3 hours before serving. Garnish as desired, or serve with fresh berries.