Jasmine Panna Cotta

Ingredients:

• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons gelatin powder
• 1/4 cup cold water
• Jasmine confit (to taste)

Instructions:

1. In a saucepan, heat the heavy cream and sugar over medium heat until the sugar is dissolved, but do not let it boil.
2. Remove the cream mixture from heat and stir in the vanilla extract.
3. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
4. Once bloomed, stir the gelatin mixture into the warm cream until completely dissolved.
5. Pour the mixture into individual serving glasses or molds, filling them about three-quarters full.
6. Allow the panna cotta to cool to room temperature, then refrigerate for at least 4 hours, or until set.
7. Once set, top each panna cotta with a spoonful of jasmine confit before serving.
8. Optionally, garnish with fresh jasmine flowers for an extra touch of elegance.