Makes about 5-6 panna cotta
1 ½ teaspoon gelatin
1 ½ T water
2 cup cream
1 cup creme fraiche
½ cup sugar
1 ½ + ½ tablespoons lavender
Steep ½ tablespoon of lavender in 1/3 cup of water for 15 minutes and strain. Put 3 tablespoons of Lavender water into a small bowl and sprinkle gelatin over water to let bloom for 5 minutes.. In a saucepan, heat cream just until about to simmer and add 1 ½ tablespoons of lavender to steep for 15 minutes. Strain cream and return to saucepan. Dissolve sugar into cream, stirring. Melt gelatin in microwave (about 20 seconds). Whisk the melted gelatin into cream. Put crème fraiche in a medium bowl and stir the warm cream mixture into it, until smooth. Strain the mixture into prepared molds and refrigerate until set (about 3 hours).
Garnish with fresh Lavender twigs accompanied with chopped crystallized ginger.