Panna cotta with lavender jelly

In a saucepan, pour the heavy cream, add the lavender flowers and the lavender sugar. Heat until boiling, turn off the heat, and let infuse for 30 minutes. Soak the gelatin sheet in cold water for a few minutes.

Strain the cream through a sieve to remove the lavender flowers. Heat the cream again (without boiling), stirring. Add the softened and wrung-out gelatin leaves and mix.

Pour the cream into the containers. Let rest in the fridge for 2 hours. Before serving, add the lavender confit. Optionally present with a sauce...

Finally, note: Lavender sugar? Just sugar and a few lavender flowers, left to rest for 15 days and then strained. But... powdered sugar, not fine sugar like I used, as it’s difficult to sift... I had prepared a sauce just in case, but it was completely unnecessary because with the sauce, you can't taste the delicate lavender anymore. And since its flavor is fine and delicate, it's hard to embellish the servings further for fear of losing that subtlety.