Lemon Lavender Panna Cotta with Shortbread Cookies

Lemon Lavender Panna Cotta

Ingredients:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup dried lavender buds
• 2 lemons, zested and juiced

Instructions:

1. In a medium saucepan, combine the cream, milk, sugar, and vanilla extract.
2. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
3. Remove from heat and let steep for 10-15 minutes with the lavender buds.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the lavender.
5. Whisk in the lemon zest and juice.

Shortbread Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, softened

Instructions:

1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together the flour and confectioners' sugar.
3. Add the softened butter and mix until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
5. Cut into desired shapes using a cookie cutter.

Assembly

1. Pour the lemon lavender panna cotta mixture into individual serving cups or ramekins.
2. Bake the shortbread cookies until golden brown, about 18-20 minutes.
3. Allow the panna cotta to chill in the refrigerator for at least 4 hours or overnight.
4. Serve the chilled panna cotta topped with a shortbread cookie and a sprinkle of confectioners' sugar.