Ingredients

• 2 cup heavy cream
• 1 cup whole milk
• 2 tablespoon dried culinary lavender buds
• 1 vanilla bean, split and scraped
• 4 egg yolks
• 3 tablespoon granulated sugar
• 1 teaspoon unflavored gelatin powder
• 2 tablespoon water, cold
• 3 lemon
• 1 cup granulated sugar
• 1 cup water
• 2 tablespoon sliced almonds
• 2 tablespoon unsalted butter, melted
• 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 0.25 teaspoon salt

Steps

1. Line a baking sheet with parchment paper. Set aside.
2. Make the candied lemon: Slice 3 lemons into very thin rounds, about 1/8 inch thick. Remove any seeds.
3. Bring 1 cup water and 1 cup granulated sugar to a boil in a medium saucepan over medium-high heat, stirring until sugar dissolves.
4. Reduce heat to medium-low and add the lemon slices. Simmer gently for 45 minutes to 1 hour, until the peels are translucent and soft.
5. Using a slotted spoon, transfer the candied lemon slices to a plate lined with parchment paper. Let them cool and dry for at least 1 hour before using.
6. Make the almond tuile cookies: Preheat oven to 375°F (190°C).
7. In a small bowl, mix together 2 tablespoons sliced almonds, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon salt.
8. Stir in 2 tablespoons melted unsalted butter until the mixture is combined and crumbly.
9. Drop 6 small spoonfuls (about 1 teaspoon each) of the mixture onto the prepared baking sheet, spacing them about 3 inches apart. Flatten each slightly with the back of a spoon.
10. Bake for 6 to 8 minutes, until the edges are golden brown but the centers are still slightly soft.
11. Remove from oven. Working quickly while warm, carefully drape each tuile over a wooden spoon handle or rolling pin to form a curved shape. Let cool completely on a wire rack.
12. Make the lavender panna cotta: Pour 2 cups heavy cream and 1 cup whole milk into a small saucepan.
13. Add 2 tablespoons dried culinary lavender buds and the seeds scraped from 1 vanilla bean (or 1 teaspoon vanilla extract). Heat over medium heat until small bubbles form around the edges, about 5 minutes. Do not boil.
14. Remove from heat, cover with a lid, and let the lavender steep for 15 minutes.
15. Pour the cream mixture through a fine-mesh strainer into a clean bowl, pressing gently on the lavender buds to extract all flavor. Discard the solids.
16. In a small microwave-safe bowl, sprinkle 1 teaspoon unflavored gelatin powder over 2 tablespoons cold water. Let sit for 1 minute to bloom.
17. Microwave the gelatin mixture for 15 seconds until the gelatin is completely dissolved and the mixture is clear.
18. Whisk 4 large egg yolks with 3 tablespoons granulated sugar in a medium bowl for about 2 minutes until pale and slightly thickened.
19. Slowly add 1/4 of the strained cream mixture to the egg yolk mixture while whisking constantly to temper the yolks. Then add the remaining cream mixture in a slow stream, whisking continuously.
20. Add the dissolved gelatin to the cream and egg mixture, whisking until fully incorporated.
21. Strain the mixture through a fine-mesh strainer once more to ensure smoothness.
22. Divide the mixture evenly among 6 chilled ramekins or glasses, filling each about 3/4 full.
23. Refrigerate for at least 4 hours, or until set and firm to the touch.
24. Just before serving, top each panna cotta with 1 or 2 candied lemon slices and position one almond tuile cookie against the rim of each ramekin.