French Lavender Honey Panna Cotta with Crushed Pistachio & Berry Compote

Ingredients

• 1.5 cups heavy cream, full-fat, cold
• 0.5 cup whole milk, cold
• 3 tablespoons honey, raw or wildflower preferred
• 1 teaspoon dried culinary lavender buds, food-grade, finely crushed
• 1.5 teaspoons unflavored gelatin powder
• 3 tablespoons cold water, for blooming gelatin
• 0.5 teaspoon pure vanilla extract
• 1.5 cups fresh mixed berries, blueberries, raspberries, strawberries
• 2 tablespoons honey, for compote
• 1 tablespoon fresh lemon juice
• 0.5 cup shelled pistachios, roasted, unsalted, coarsely chopped
• 1 pinch sea salt, to finish

Instructions

1. 1

   Bloom gelatin: Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes until spongy.

2. 2

   Infuse cream: Heat heavy cream with crushed lavender over medium heat until steaming (do not boil). Remove from heat and let lavender steep for 4 minutes.