Chrysanthemum Honey Panna Cotta with Candied Ginger

Instructions

1. 1

   In a medium saucepan, combine dried chrysanthemum flowers with 1 cup of heavy cream and 1 cup of whole milk. Heat gently over medium-low heat, but do not boil. Let steep for 15 minutes, then strain through a fine-mesh sieve, discarding the flowers. Return the infused cream mixture to the saucepan.

   ~20 min
2. 2

   In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes.

   ~5 min
3. 3

   Add the remaining 1 cup of heavy cream, granulated sugar, and honey to the saucepan with the chrysanthemum-infused liquid. Heat over medium heat, stirring until the sugar is dissolved. Do not boil.

   ~10 min
4. 4

   Remove the saucepan from heat. Whisk in the bloomed gelatin until fully dissolved. Pour the mixture into 6 ramekins.

   ~3 min
5. 5

   Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or until set.

   ~240 min
6. 6

   While the panna cotta chills, prepare the candied ginger. Peel and thinly slice the fresh ginger. In a small saucepan, combine sliced ginger, granulated sugar, and 2 tablespoons of water. Cook over medium-low heat, stirring occasionally, until the liquid has evaporated and the ginger is translucent and slightly chewy.

   ~20 min
7. 7

   Spread the candied ginger slices on parchment paper to cool and dry slightly.

8. 8

   To serve, either invert the panna cotta onto serving plates or serve directly in the ramekins. Garnish generously with the candied ginger.