Honey-Orange Cream Panna Cotta

Prep time: 15 mins | Chill time: 4+ hours | Yields: 4 servings

Cream Base: 2 cups heavy cream, 1/4 cup honey, 1 tsp vanilla extract, and a pinch of salt.
Bloom: 2 1/4 tsp (1 packet) unflavored powdered gelatin dissolved in 3 tbsp cold water.
Citrus Note: Zest of 1 organic orange.
Garnish: Fresh orange slices, mint leaves, and extra honey for drizzling.

Bloom the Gelatin: Place the cold water in a small bowl and sprinkle the gelatin over the surface. Let it sit for about 5–10 minutes until it becomes thick and spongy.
Infuse the Cream: In a saucepan over medium heat, combine the heavy cream, honey, orange zest, and salt. Stir constantly until the honey dissolves. Heat the mixture until it is hot and just beginning to simmer around the edges (do not let it reach a rolling boil, as this can affect the gelatin’s setting power).
Combine: Remove the pan from the heat and stir in the vanilla extract. Add the bloomed gelatin to the hot cream and whisk gently until the gelatin is completely dissolved and no lumps remain.
Chill: Pour the mixture into glass jars or ramekins. Let them cool to room temperature on the counter, then cover with plastic wrap and refrigerate for at least 4 hours (or overnight) until firm.
Serve: Just before serving, top each glass with a fresh orange slice and a sprig of mint. Generously drizzle warm honey over the top, allowing it to drip down the sides of the glass for that perfect aesthetic touch.