For the lavender cream, put the yolks with honey in a bowl, place in a hot water bath and beat over steam until foamy. Remove from the water bath and beat until the mixture has cooled again.
Meanwhile, soak the gelatin sheets in cold water, squeeze out and dissolve in the slightly warmed milk. Stir into the yolk mixture. Mix the curd cheese with the sour cream and stir into the mixture. Mix the raspberries with a little powdered sugar, mash or blend and strain through a sieve. Stir into the curd cream. Finally, whip the whipped cream and fold it in. Flavor with the lavender essence.
Pour into small bowls or glasses and chill thoroughly for several hours. Before serving, garnish the lavender cream with raspberries with the lavender flowers as desired.