Lavender Honey Panna Cotta with Blueberry Compote

This Lavender Honey Panna Cotta is a delightful blend of traditional Italian dessert with a creative floral twist. Infused with aromatic lavender and sweetened with honey, the creamy texture is perfectly complemented by a tart blueberry compote, making it a refreshing and elegant dessert. It's gluten-free and can be made dairy-free for those with dietary restrictions.

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup honey
• 1 tablespoon dried culinary lavender
• 2 teaspoons gelatin powder
• 3 tablespoons cold water
• 1 cup blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice

Instructions:

1. In a saucepan, combine the heavy cream, whole milk, honey, and dried lavender. Heat over medium heat until just simmering, then remove from heat and let steep for 15 minutes.
2. Meanwhile, sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.
3. Strain the lavender-infused cream mixture to remove the lavender buds. Return the liquid to the saucepan and gently reheat it over low heat. Stir in the bloomed gelatin until fully dissolved.
4. Pour the panna cotta mixture into individual serving glasses or molds and refrigerate for at least 4 hours, or until set.
5. To make the blueberry compote, combine the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for about 5-7 minutes until the blueberries burst and the mixture thickens slightly.
6. Remove the panna cotta from the refrigerator and top each serving with the warm blueberry compote before serving.