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.