• Preparation of the Panna Cotta:
• Heat the milk in a saucepan till it becomes hot.
• Take the pan off the heat. Add dried lavender buds and mix.
• Cover the pan and let the lavender infuse into the milk for 20-30 minutes.
• Add water to a heatproof container. Sprinkle gelatin over it and mix.
• Let it bloom for 10 minutes.
• Add 1 tsp lemon zest to the lavender milk along with cream and sugar.
  
• Put the pan on medium heat, stir gently.
• Heat till you see small bubbles at the sides of the pan.
• Take the pan off the heat.
• Either melt the gelatin in a microwave oven for a few seconds or over hot water.
• Heat water in a pan. Put the container with the gelatin in the hot water.
  
• Stir the gelatin till it appears clear and syrup like.
• Pour the gelatin into the cream lavender mixture. Mix it well.
• Using a sieve or strainer strain the lavender cream.
• Add the remaining lemon zest for panna cotta (1 tsp) into the lavender cream mixture. Stir well.
• Pour the cream into individual containers.
• If you want to unmold the panna cotta before serving then grease the container (bowls, ramekins) lightly with oil before pouring the cream mixture into it.
• Put the panna cotta in the fridge to set for 4 hours or overnight. I prefer overnight.

Preparation of Lemon Curd:

• Separate the yolks from the white carefully. You don't want the white part in the yolk mixture.
  
• Add egg yolks, sugar, lemon jucie, lemon zest and butter into a heatproof bowl or container.
  
• In another pan heat some water over medium heat.
• Put the container with the mixture over the simmering water.
  
• Keep stirring or whisking the mixture continously using a whisk or fork.
• Keep stirring till it begins to thicken and coats a spoon.
• Pour the lemon curd in a heat proof bowl or container.
• Cover the curd with a cling film, the cling film should touch the surface of the curd so that a skin those not form.
  
• When it is a bit cool, put it in the fridge till required.
• Lemon Curd stays fresh for about a week in the fridge.

Serving Lavender Lemon Panna Cotta with Lemon Curd:

• Take the set panna cotta out off the fridge.
• Un mold if you want to.
• To each panna cotta add about a tsp of lemon curd. Spread it out gently.
• Serve immediately.

Tips:

• Store the white part of the eggs in the fridge and use it up to make an omelet.
• Use the remaining lemon curd to top pancakes, add it to your cake batter, make cookies or use it for another dessert.
• Don't add too much lavender other wise it may taste like soap.
• For the perfect consistency of panna cotta, not too hard or too soft, its best to use 2½ tsp or 7g of gelatin to set 2½ cups of liquid.