1. Combine the heavy cream, milk, sugar, and the culinary lavender buds in a heavy saucepan. Heat over medium heat, stirring often, until the mixture is hot enough that you see steam. Do not let the mixture boil. The high heat will curdle the cream, and there is no saving it once that happens, so be vigilant and stay by the stove.

2. Take the pan off the heat and let the mixture steep for 10 minutes. Set a timer for this one. Ten minutes gives you a nice lavender flavor. If you want a more pronounced flavor, leave it to steep a little longer.

3. While the cream steeps, place the cold water in a small bowl and sprinkle the gelatin evenly over the top. Then stir gently and set aside for 10 minutes.

4. Strain the cream in a fine mesh strainer to remove the lavender buds. If the mixture has cooled down to room temperature reheat it until it is hot to the touch again. DO NOT BOIL.

5. Add the gelatin to the hot cream, whisk until the gelatin dissolves completely.

6. Pour the mixture into glasses, cover with plastic wrap and refrigerate for 8 hours. Garnish with lavender buds or fresh fruit.