Directions

1. In a saucepan boil the blueberries, sugar, lemon zest and juice on medium heat for 10-15 minutes until thickened, yet still saucy. Stir frequently, breaking down the blueberries with the back of a spoon.
2. Spoon a tablespoon of the mixture to the bottom of six 4 ounce glasses, save half for the topping. Place the glasses in the refrigerator to chill while preparing the panna cotta mixture.
3. In a saucepan, heat the cream, sugar, lemon zest, juice and lavender. Stir frequently until it just starts to boil, turn heat off and cover to keep warm.
4. In a large bowl sprinkle the gelatin over the buttermilk, let stand for a minute then whisk.
5. Strain the warm cream mixture into the gelatin buttermilk mixture and whisk to blend. Transfer to a spouted measuring cup for pouring.
6. Gently pour the mixture over the back of a spoon into the glasses until three-quarters full, being careful not to disturb the blueberry mixture in the bottom.
7. Refrigerate covered for a minimum of 3 hours.
8. Once chilled, top with the remaining blueberry sauce and serve.