Instructions

1. 1 Soften gelatin: In a small bowl, sprinkle gelatin powder over cold water and let it sit for 5 minutes.
2. 2 Heat cream and milk: In a saucepan, combine heavy cream, whole milk, lavender honey, and granulated sugar.
3. 3 Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.
4. 4 Dissolve gelatin: Remove the saucepan from the heat and stir in the softened gelatin until completely dissolved.
5. 5 Strain the mixture through a fine-mesh sieve into a bowl to remove any undissolved gelatin or lavender particles.
6. 6 Pour into ramekins: Divide the panna cotta mixture evenly between two ramekins.
7. 7 Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
8. 8 Make blackberry coulis: Combine fresh blackberries and lemon juice (if using) in a blender or food processor and blend until smooth.
9. 9 Strain the coulis through a fine-mesh sieve to remove seeds.
10. 10 Serve: To serve, dip the bottom of each ramekin briefly in warm water to loosen the panna cotta. Invert onto dessert plates and drizzle with blackberry coulis.