Preparation:

• Peel 4 pears, core and cut into small pieces. Heat in a saucepan on a low heat with water, sugar and cinnamon-Simmer until the pears are soft then remove cinnamon and blend until smooth-Allow to cool.
• For the panna cotta-Soften gelatin with 2 tablespoons cold water in a small bowl-Let stand for 10 to 15 minutes until the gelatin is dissolved-Whisk 1 cup cream, milk, vanilla and essential oil in a large bowl-Heat remaining 1 cup cream and 1/2 cup sugar in a saucepan over medium heat, stir until sugar dissolves and cream comes to a simmer-Remove from heat-
• Add gelatin and stir to dissolve-Mix the hot cream gelatin mixture with the cold cream milk mixture-
• Spoon small amounts of the pear compote into shot glasses-Pour the cream very slowly over the compote allowing it to settle on top-Refrigerate the deserts uncovered until cold, then cover and refrigerate overnight-
• Serve with lavender flowers and a small sprig of mint to garnish-