250ml heavy cream
250ml full fat milk
2 tablespoons dried lavender flowers
1½ cups sugar
Pour the ½ cup of cold milk into a small bowl and sprinkle the powdered gelatin over it. Set aside to soften.
Place the rest of the milk, heavy cream and lavender flowers into a saucepan over medium heat. Cook, stirring, for 5-7 minutes (do not boil). Take the pan off from the heat and stir in the sugar until it dissolves. Strain out the lavender. Remove from heat. Stir the gelatin into the very warm cream mixture. Whisk well until dissolved. Pour the mixture into 2 small dishes, and place in the fridge to set for at least 4 hours before serving. For easy removal, place the chilled dishes in a shallow bowl of hot water for 2-3 seconds then flip the dessert onto a plate.