Lightly coat four, 6-ounce custard dishes with non-stick oil and reserve.

In a small dish, add the water and sprinkle with gelatin and let sit 5-10 minutes to bloom.

Add the cream, milk and sugar to a small saucepan. Heat over medium heat almost to a boil, stirring to dissolve the sugar. Remove from the heat; stir in the lavender buds and cover. Let stand and steep for 10 minutes.

Set the dish of gelatin in the microwave and zap for ten seconds until it is a thin syrup. Add the gelatin to the cream mixture, stirring well to combine.

Pour the mixture through a fine-mesh strainer into another bowl, discard the lavender buds. Allow the mixture to cool to lukewarm.

Stir the mixture and pour into four 6-ounce custard dishes or molds. Transfer to the refrigerator and chill for 2-4 hours or overnight until firmly set.

In a small saucepan, set over medium heat, combine the lemon juice and sugar together. Bring to a boil, reduce the heat to low and simmer for 10-minutes to reduce slightly.

Remove from the heat and allow to cool before adding to a lidded jar, then refrigerate until ready to use. The syrup will thicken when cool.

To release the set panna cotta, run a knife around the inside edge of the gelled panna cotta. Working with one dish at a time, place the dish into warm water for 10-seconds.

Lift from the water and with moist fingers, gently pull the gelatin away from the edge of the mold. Cover with a moist serving plate. Flip the plate over and carefully lift off the dish.

Place moistened serving plate on top of mold. Gently remove mold and drizzle the lemon syrup over the top.

Break up some fresh lavender blooms and scatter on the syrup. Garnish each serving with lavender blooms