Recipe by Ashney Fernandes
👉1 envelope unflavored gelatin (about 1 tablespoon)
👉2 tablespoons cold water
👉2 tsp dried lavender buds ( edible ones)
👉Zest of one lemon
👉2 cups heavy cream
👉1 cup half and half
👉1/3 cup sugar
👉1 1/2 teaspoons lemon extract
👉In a very small saucepan sprinkle gelatin over water.
👉Let stand for about 3 minutes to soften.
👉Heat gelatin mixture over low heat until gelatin is dissolved and remove the pan from heat.
👉In a large saucepan bring cream, half and half, dried lavender, and sugar just to a boil over moderately high heat, stirring.
👉Remove pan from heat and stir in gelatin mixture and lemon extract.
👉Divide cream mixture among 6 1/2-cup ramekins and cool to room temperature.
👉Chill ramekins, covered, at least 4 hours or overnight.
👉Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds.
👉Run a thin knife around the edge of each ramekin and invert ramekin onto the center of a small plate. Or set it in a dessert glass