adapted from italianfoodforever.com.
2 Cups Heavy Cream
2 Cups Milk
1/2 Cup Sugar
1 Teaspoon Kitchen Grade Lavender Buds
4 Gelatin Sheets
1 Pint Fresh Raspberries
Heat the cream, milk, sugar, and lavender until steaming, then reduce the heat to very low and let steep 10 minutes.
Strain the milk mixture and return to the pot and keep warm.
Soak the gelatin leaves in cold water for 5 minutes, squeeze out the water and add to the pot.
Stir until the gelatin has dissolved.
Place two raspberries in each ramekin or glass.
Pour the panna cotta into 6 ramekins or small glasses, reserving 1/2 cup, and refrigerate.
Place the reserved liquid in a bowl with 6 raspberries and using a hand blender puree until light and frothy, then set aside at room temperature.
After about 90 minutes, or once the refrigerated panna cotta has developed a skin on top, pour a little of the raspberry foam on top of each.
Return to the refrigerator and leave until set.
Serve, garnished with a couple of fresh raspberries on top.