Sprinkle gelatin over 1/4 cup of cold water in a small bowl and let it bloom for 5 to 10 minutes.

In a medium saucepan, combine heavy cream, whole milk, honey, dried lavender flowers, and a pinch of salt. Stir and heat over medium until it starts to simmer, without boiling.

Remove the mixture from heat and stir in the bloomed gelatin until fully dissolved.

Strain the mixture through a fine sieve into a large bowl to catch lavender flowers and undissolved gelatin.

Divide the strained mixture into serving cups, let it cool slightly, then refrigerate for at least 4 hours or until set.

Before serving, add toppings like fresh berries or a drizzle of honey.