In a medium saucepan over medium heat, combine heavy cream, whole milk, sugar, and dried lavender buds. Heat until steaming, about 5-7 minutes, without boiling.

In a small bowl, sprinkle unflavored gelatin over cold water and let sit for 5 minutes to bloom.

Remove cream mixture from heat, stir in bloomed gelatin and honey until dissolved.

Strain the mixture through a fine-mesh sieve into a bowl to remove lavender buds.

Pour mixture into 6 to 8 ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

To serve, loosen edges with a knife and invert onto plates. Drizzle with honey and garnish with fresh lavender.