Preparation

• Sprinkle the gelatin over the cold water in a small bowl. Let it sit for about 5 minutes to soften.
• In a medium saucepan, combine the heavy cream, whole milk, honey, and a small pinch of salt. Warm over medium heat until the edges steam and small bubbles appear. Do not let it come to a hard boil. Remove from heat.
• Add the dried lavender to the warm milk mixture and steep for about 10 minutes. Taste after 5 minutes and adjust steeping time if desired.
• Strain the mixture through a fine-mesh sieve to remove the lavender buds, pressing gently to extract the liquid.
• Return the strained liquid to the saucepan if needed over very low heat and stir in the softened gelatin until completely dissolved.
• Pour the mixture into serving glasses or molds. Let cool slightly at room temperature, then cover and refrigerate for at least 4 hours, or until fully set.
• When ready to serve, top each panna cotta with chopped pistachios and an extra drizzle of honey.