In a medium saucepan, combine heavy cream and honey. Place over medium-high heat and bring to a gentle boil, stirring continuously until honey is fully dissolved, about 2-3 minutes.

Continue to let the mixture boil for an additional 3 minutes, stirring occasionally until it thickens.

Remove from heat and stir in fresh lemon juice to curdle the cream, mixing vigorously.

Submerge lavender sprigs in the mixture and allow to steep for 10 to 20 minutes.

Strain the mixture through a fine mesh sieve into a bowl to remove lavender sprigs.

Cover ramekins tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or freeze for 30-40 minutes.