Bloom the gelatin by adding the powdered gelatin to 2 tablespoons of cold water and allow it to sit for about 5 minutes until it becomes spongy.

In a saucepan, combine heavy cream, whole milk, honey, lavender buds, and a pinch of salt. Heat gently over medium heat, stirring occasionally, until hot but not boiling.

Remove the saucepan from the heat and stir in the bloomed gelatin until completely dissolved, followed by the vanilla extract.

Strain the mixture through a fine mesh sieve into a measuring jug to remove the lavender buds.

Pour the strained mixture into four individual serving cups or ramekins.

Refrigerate for at least 4 hours, or until set.

Serve gently chilled, garnishing with fresh berries, a drizzle of honey, or chopped nuts.