In a small bowl, add the water and sprinkle gelatin to cover full surface of water and set aside to bloom.
In a medium saucepan, combine heavy cream, milk and sugar and place on the stove. Heat until the milk/cream mix reaches a point where it's almost boiling (Do Not Boil)
Turn heat off and add the bloomed gelatin mixture to the mix.
Stir until completely dissolved.
Add lavender leaves to the mix and let sit for 5 minutes.
Strain the mixture through a strainer or china cap.
Add the vanilla extract, violet color and mix well.
Pour mixture into 8 ramekins or molds of choice, in equal proportions.
Place the ramekins/molds on a tray and place tray in the refrigerator for at least 2 hours or until firm.
Enjoy!
Nutrition Information
Serving size: 4 oz (113 g) Calories: 270 Fat: 22 g Saturated fat: 14 g Unsaturated fat: 6 g Trans fat: 0 g Carbohydrates: 16 g Sugar: 16 g Sodium: 40 mg Fiber: 0 g Protein: 3 g Cholesterol: 80 mg
Recipe by Sweet 'N Salty LA at https://www.sweetnsaltyla.com/lavender-panna-cotta/