Wash the lavender and dab dry. Bring cream, vanilla sugar, 50 g sugar and lavender to the boil in a saucepan and simmer for 15 minutes. Soak gelatine in cold water. Strain cream through a fine sieve into a bowl. Let it cool down for about 5 minutes. Squeeze the gelatine and dissolve in the hot cream. Rinse 4 cups (each containing approx. 175 ml) with cold water.
Pour in the cream mixture and let it cool down. Wash peach, dab dry and stone. Cut peach into pieces. Puree the peaches in a high mixing bowl with 15 g sugar, lemon juice and approx. 1 tablespoon of water. Chill Panna Cotta for at least 3 hours. Arrange peach puree on cold plates. Dip the panna cotta moulds briefly in hot water up to the rim and turn them over onto the plates
2 3/4 hours waiting time