Bloom gelatin: Sprinkle gelatin over cold water in a small bowl. Let sit for 5–10 minutes until softened.
Heat cream mixture: In a saucepan, combine cream, milk, sugar, and lavender buds. Heat gently until hot (don’t boil). Tiny bubbles should form at the edges.
Infuse: Remove from heat. Let lavender steep in the cream for about 10 minutes.
Strain: Strain mixture through a fine sieve to remove lavender buds.
Add gelatin: Stir in the bloomed gelatin until fully dissolved. Mix in vanilla extract.
Chill: Pour mixture into ramekins or glasses. Cover and refrigerate for at least 4 hours, or until set.
Serve: Unmold by dipping ramekins in hot water for a few seconds, or serve directly in the glasses. Add toppings like honey, lemon curd, or berries.
