Yogurt Panna Cotta
Soak the gelatin in cold water. Process the egg yolks in a food processor until thick and gradually add the honey. Continue pulsing until mixture is pale, thick and creamy, then stir in the yogurt.
Bring the lavender flowers and 1 cup of water to a boil and cook about 5 minutes. Infuse, then strain, reserving the lavendar water, pour in the cream and boil again.
Squeeze the gelatin then dissolve in the hot cream lavender water. Cool slightly and fold into the egg yolk mixture. Pour the mixture into molds, smooth the top and refrigerate for about 4 hours.
To serve, dip the molds briefly in hot water, turn out onto plates and serve decorated with fresh flowers and lavender flowers.