1/4 cup water, for Panna Cotta
2 cups full-fat buttermilk
1 tablespoon powdered gelatin (2 sheets gelatin)
Juice of one lemon
2 cups heavy cream
1/2 cup water or sweet white wine or blush wine, for Poached Rhubarb
1/4 cup honey, for Panna Cotta
2 tablespoons honey, for Poached Rhubarb
1 tablespoon edible lavender buds
5 stalks rhubarb, chopped into 1/2-inch pieces
Prepare the panna cotta: Place the water in small bowl and sprinkle the gelatin over it. Reserve.
In a large, heavy-bottom saucepan over medium heat, bring the heavy cream, honey and lavender buds to a simmer. When the cream is hot, remove from heat and whisk in the reserved gelatin until completely dissolved. Add buttermilk, whisk until blended.
Divide the mixture among 4 to 6 cups or ramekins. Let stand at room temperature for 20 minutes; refrigerate at least 4 hours before serving to let the cream set properly. Top with the poached rhubarb (instructions below) just before serving.
Prepare the rhubarb: In a heavy-bottom saucepan over high heat, bring the lemon juice, water (or wine) and honey to a boil; add the rhubarb pieces and poach for 2 to 3 minutes.
Gently remove the rhubarb from the poaching liquid and set aside (it will continue to soften as it cools). You can reduce the poaching liquid to a syrup over medium heat and drizzle it over the panna cotta — it's fantastic.