In small saucepan over medium heat, add milk, lavender, monk fruit, and vanilla. Slowly bring to a gentle boil, about 15 minutes. It’s important to allow time for the lavender to infuse the milk. Once at a low boil, whisk in agar agar. Unlike gelatin, agar agar needs to reach 165 F to activate. Pour infused milk over fine mesh sieve, then carefully divide milk into 4 glass jars or small ramekins. Let slightly cool for a few minutes, then place in fridge to set, 40 to 60 minutes.

Meanwhile dice pear into little cubes, and squeeze with lemon juice. This not only adds some tangy flavor, but also helps keep pears from turning brown.

Once ready to serve, spoon pears onto pannacotta and enjoy the fresh floral dessert.