Ingredients: 4 servings

1 cup cream (one pound)

1 small cup warm milk (1/4 pound)

1/4 cup wildflower honey

1/4 ounce powdered gelatin (about 1½ teaspoons - 6/8 grams)

1 teaspoon dried lavender

2 tablespoons cold water oil, as needed

Strawberries or other berries or fruit, to garnish



In a bowl sprinkle the gelatin over the water and let soften for at least 5/10 minutes. In a small sauce pan heat the cream with honey and dried lavender to a light simmer; then turn off the heat. Whisk to incorporates all ingredients, then strain into a mixing bowl. Whisk carefully for at least a minute in the gelatin: be sure no lumps remain. Whisk in the warm milk. Lightly oil 4 5-ounce ramekins with flavourless oil (you may use rhum as well). Pour into the ramekins and put in the fridge to set. This panna cotta will need at least 2/4 hours to set. To unmold lightly run a knife around the edge of the chilled pudding and invert onto a plate. Garnish with fruit, as you like.