Lavender Panna Cotta with Pretzel Shortbread

1. For the panna cotta: Heat the cream, milk, sugar, lavender, lemon peel and salt in a small saucepan over low heat until the sugar is dissolved and the edges just begin to steam and bubble. Remove from the heat and allow to steep for 15 minutes.
2. In a large, glass liquid measuring cup, add the gelatin and water. Stir to combine and allow to sit for 5 minutes to bloom.
3. Return the steeped lavender cream to a low heat. Set a fine-mesh sieve over the gelatin in the measuring cup and pour in the cream mixture. Whisk thoroughly to completely dissolve the gelatin.
4. Pour into 4 or 6 glasses, dividing evenly. Refrigerate until set, at least 4 hours or overnight.
5. About 15 minutes before you’re ready to serve, make the grape syrup.
6. To make the grape syrup: Add the grape jelly, water, lemon juice and salt to a small saucepan over medium-low heat. Whisk until the grape jelly is completely dissolved and the mixture is liquefied (be patient, it will happen). Allow to cool to room temperature. Pour into a small pitcher with a spout.
7. To serve: Pour a thin layer of grape syrup over each panna cotta with a Pretzel Shortbread Cookie on the side.

Pretzel Shortbread Cookies:

1. These not only happen to be the perfect companion to the creamy pannas, but they’re one of the first recipes Molly ever made from her blog. They’re salty, buttery, crispy and can also be used as a cheesecake or pie crust base.
2. Add the pretzels and sugar to a food processor fitted with the blade attachment and process until very finely ground. Add the butter and process until combined and the mixture forms large crumbs.
3. Place a large sheet of plastic wrap or parchment paper onto a work surface. Dump the cookie dough into the middle of the plastic wrap or parchment and, using the plastic or parchment as a guide, form the dough into a tight log, 12 inches long by 2 inches wide. Wrap tightly and refrigerate for 1 hour.
4. Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
5. Remove the cookie dough from the refrigerator. Cut the log into 1/4-inch-thick slices and place 12 rounds onto each prepared baking sheet for a total of 24 cookies. Bake in the oven for 20 minutes, rotating the pans as needed, until they just start to brown and the edges are crispy. Remove from the oven. Let cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.