Directions

1. To make the panna cotta: In a small bowl, sprinkle gelatin over the cold milk, and let it bloom, or soften, for 10 minutes. Set it aside.
2. Meanwhile, in a small saucepan, bring the cream, sugar, and lavender to a simmer.
3. Remove the cream mixture from the heat and let it stand for 5 minutes. Pass it through a mesh strainer to remove the lavender.
4. Whisk the gelatin mixture into the warm cream until smooth and completely dissolved.
5. In a small bowl, whisk the yogurt until it’s smooth, and then whisk it into the cream and gelatin mixture.
6. Brush the ramekins with the vegetable oil and fill each one with ½ cup of the panna cotta. Cover the ramekins with plastic wrap. Transfer them to the fridge until the panna cotta is set, 2 to 4 hours.
7. To make the roasted plum coulis: Preheat the oven to 400º. Line a baking sheet with parchment paper.
8. Place the plums on the baking sheet, cut side up, and fill each half with 1 teaspoon of butter and a sprinkle of brown sugar. Top each plum with a sprig of thyme.
9. Bake for 20 minutes. Remove the thyme sprigs and let the plums cool for 10 to 15 minutes.
10. Slice two of the plum halves into 3 wedges each and set them aside.
11. Transfer the remaining plums into a blender with the water, lemon juice, and sugar and purée until smooth.
12. Dip the ramekins, 1 at a time, into a bowl of hot water for 3 seconds, and then gently invert the ramekin over a small dessert plate. Note: if you’re using wine glasses instead of ramekins, there’s no need to turn out the panna cotta.
13. Top each panna cotta with plum coulis, sliced plums, and a sprinkle of the crumbled shortbread cookie and serve immediately.