Honey-Lavender Panna Cotta with Jersey Blueberry Compote

Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to soften.

Infuse the Cream: In a medium saucepan, combine the heavy cream, milk, honey, and lavender buds. Heat over medium heat, stirring occasionally, until it just begins to simmer (do not boil). Remove from heat and let steep for 30 minutes to infuse the lavender flavor. After 30 minutes, strain the cream mixture through a fine-mesh sieve to remove the lavender buds.

Dissolve Gelatin: Gently reheat the strained cream mixture over low heat. Add the bloomed gelatin and stir until completely dissolved. Remove from heat.

Pour into Ramekins: Divide the cream mixture evenly among the 4 ramekins.

Chill: Cover the ramekins with plastic wrap, pressing it gently onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the panna cotta to set completely.

Make the Blueberry Compote: While the panna cotta is chilling, prepare the blueberry compote. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries have softened and released their juices, about 10-15 minutes. If desired, add vanilla extract. Let cool completely.

Serve: To serve, gently loosen the edges of the panna cotta with a knife. Invert each ramekin onto a serving plate. Top with the cooled blueberry compote.