Lavender-Infused Fat-Free Panna Cotta with Figs and Honey

I steeped dried culinary lavender (not all dried lavender is meant for cooking and eating) in the simple syrup I used in this recipe. The syrup then took on a hint of the purple color, which slightly tinted the panna cotta. Sadly, this is undetectable in the photo.  I'll post the lavender syrup recipe below.

To make the lavender syrup dissolve 2 cups of sugar in 2 cups of biling water. Remove from heat and stir in 1/4 cup dried culinary lavender and allow to steep for 15 mintes. Chill and store covered in the refrigerator.