Lavender Honey Panna Cotta with Pistachio Crumble

Instructions

1. 1

   In a saucepan, combine heavy cream, granulated sugar, honey, and lavender buds. Heat gently over medium-low heat, stirring occasionally, until sugar is dissolved and mixture is warm but not boiling. Remove from heat, cover, and let steep for 30 minutes.

   ~30 min
2. 2

   While the cream is steeping, sprinkle the gelatin over the cold water in a small bowl. Let it bloom for 5 minutes.

   ~5 min
3. 3

   Strain the lavender-infused cream mixture through a fine-mesh sieve into a clean bowl, discarding the lavender buds. Return the strained cream to the saucepan.

4. 4

   Gently reheat the cream mixture over low heat. Add the bloomed gelatin mixture and whisk until completely dissolved. Do not boil.

   ~5 min
5. 5

   Pour the panna cotta mixture evenly into 6 ramekins. Let cool slightly at room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.

   ~240 min
6. 6

   To make the pistachio crumble, combine chopped pistachios, flour, and melted butter in a small bowl. Mix until well combined.

   ~5 min
7. 7

   Spread the pistachio crumble on a small baking sheet and bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden and fragrant. Let cool completely.

   ~10 min
8. 8

   To serve, unmold the panna cotta onto serving plates if desired, or serve directly in the ramekins. Sprinkle generously with the cooled pistachio crumble.