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1
Spray 6 to 8 ramekins with non-stick cooking spray and set aside.
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2
Note: Some people choose to not invert the Panna Cotta, but rather to serve it in coffee cups, wine, martini or brandy glasses, small bowls or a even a larger bowl with a pattern.
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3
Pour water into a medium-sized bowl and sprinkle gelatin over it. It takes about 5 minutes for the gelatin to thicken so set aside while you work on your cream mixture.
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4
In a heavy bottomed saucepan, heat your heavy cream, half and half, sugar, almond extract and lavender buds over medium heat. Stir a few minutes just until the sugar dissolves. Pour the mixture over the gelatin and stir until the gelatin dissolves completely.
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5
Pour the mixture into your greased ramekins and refrigerate for at least four hours or until the mixture has set up.
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6
While your Panna Cotta is setting up, prepare your cherries and almonds.
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7
Preheat oven to 400F.
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8
Place cherries in a baking dish. Sprinkle sugar, cinnamon, orange zest, juice and lavender buds on top. Give a quick stir to combine. Place in the oven and roast at 400 degrees F until the cherries start to release their lovely juices and the sugar melts and begins to caramelize. This will take about 20 minutes. Be sure to watch the cherries very carefully because the sugar may start to burn. (Tip: The roasted cherries can be refrigerated and then heated up on the stove top when ready to serve.)
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9
Toast your almonds in a dry pan over medium heat, stirring constantly, until they brown a little bit. Set aside.
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10
When ready to serve, run a knife around the edges of your Panna Cotta, invert onto your serving plate and give it a little shake. Top with Roasted Cherries and Toasted Almonds, grab a spoon and enjoy!
