Wildflower and Lace Bakery

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup honey
• 2 tbsp dried chamomile flowers
• 2 1/4 tsp unflavored gelatin
• 3 tbsp cold water

Make it

1. Sprinkle gelatin over cold water and let bloom 5 minutes.
2. Heat cream, milk and honey until steaming, add chamomile and steep 10 minutes, then strain.
3. Whisk in gelatin until dissolved, pour into 6 cups and chill at least 4 hours.