• In a saucepan over medium heat, bring vanilla bean, lavender, sugar, ½ cup milk and 1 ½ cups of heavy cream to a simmer. Cover, remove from heat and set aside to steep for 30 minutes.
• In a separate bowl, mix gelatin powder in remaining ½ cup milk to hydrate.
• Reheat vanilla mixture and pour over gelatin mixture. Whisk until combined and gelatin is dissolved.
• Whisk in crème fraiche and strain. Cool to room temperature.
• With an electric mixer, whisk remaining 1 ½ cups of heavy cream to soft peaks.
• Gently fold in vanilla bean mixture in two parts and pour mixture into small ramekins or cups and chill for 6 hours or overnight.

Berry Caramel Sauce

• In a saucepan over high heat, combine sugar and water and boil until mixture is an amber color.
• Add berry puree and butter and whisk until dissolved.
• Strain puree and serve over panna cotta.