Method

1. Place the honey in a small saucepan over medium heat. Swirl gently until
   it turns a deep amber and releases a toasty aroma (about 3–4 minutes).
   Remove from heat and let cool slightly.
2. Scatter the gelatin sheets (or powder) over 60 ml cold water. Let soften
   for 5–10 minutes until fully bloomed.
3. In a clean saucepan, combine cream, milk, sugar, lavender and salt.
   Warm over low heat until the sugar dissolves and the mixture is just below
   a simmer. Remove from heat, cover, and steep for 10 minutes.
   Strain through a fine-mesh sieve to remove lavender buds.
4. Gently rewarm the strained cream until just warm. Whisk in the bloomed
   gelatin until dissolved, then stir in the cooled burnt honey. Pour into eight serving
   glasses or molds. Chill for at least 4 hours, until fully set.
5. In a bowl, toss strawberries with honey, balsamic vinegar,
   lemon zest and mint. Let stand for 10–15 minutes to release their juices.
6. Spoon the strawberry salad over each panna cotta just before serving.
   Garnish with extra mint or a few lavender buds if you like.

Tips : Using full-fat cream delivers the creamiest texture and best set.
Keep a close eye on the honey while burning; it can shift from caramelized
to bitter in seconds. To make a vegan version, swap gelatine for agar-agar,
following the package’s setting instructions.