Honey Panna Cotta with Violas, Pansies & Rose Petals

The classic pastry use for edible flowers: a pale, simple dessert that lets the color do the talking. Violas and pansies hold their shape on cold surfaces, so set them just before service.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup honey, plus more to finish
• 1 vanilla bean, split
• 2 1/4 tsp powdered gelatin
• 3 tbsp cold water
• 12 HyperLocal Violas
• 6 HyperLocal Pansies
• 1 tbsp HyperLocal Rose Petal Mix

Method

1. Sprinkle the gelatin over the cold water and let it bloom 5 minutes.
2. Warm the cream, milk, honey and vanilla bean over medium heat until steaming. Do not boil. Remove from heat, scrape in the vanilla seeds and stir in the gelatin until dissolved.
3. Strain into six shallow bowls or ramekins and chill at least 4 hours until set.
4. Just before serving, spoon a thin layer of honey over each panna cotta and arrange violas, pansies and a few rose petals on top.