- 2 cups pansies with 1" of stem (finely chopped)
- 1.5 cups homogenized milk
- 1 cup whipping cream
- 3/4 cup fireweed honey
- 2 packages gelatine leaves (soaked in cold water for 10 minutes)
- 6 5oz ramekins
- Place milk, cream, and honey in a medium sized pot and heat to 150 degrees. Remove milk mixture from heat and let rest for five minutes.
- Remove gelatine from cold water and add to milk mixture; stir until gelatine is fully dissolved.
- Add pansies and stir for one more minute.
- Divide the finished mixture between ramekins and refrigerate for at least 2 hours. When ready to serve, remove the Panna Cotta from the ramekins by dipping them into hot water for one minutes and turning them upside down on a serving plate.