2 tsp (10 ml) powdered gelatin

3 tbsp (45 ml) water

1 cup (250 ml) 35 % heavy cream (or 15 %)

6 tbsp (90 ml) honey

1 cup (250 ml) milk

2 bags chamomile tea

1 1/2 cups (375 ml) fresh strawberries, hulled and quartered

In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.

Meanwhile, in small saucepan, bring the cream and 1/3 cup (75 ml) of the honey to a boil. Add the gelatin mixture and whisk until completely dissolved. Set aside in a bowl.

In the same saucepan, bring the milk to a boil. Remove from the heat immediately. Add the chamomile bags and let steep for 5 minutes. Remove the bags and pour the milk into the cream mixture. Strain through a fine sieve.

Pour the cream mixture into six 1/2 cup (125 ml) ramekins or glass jars. Let cool. Cover with plastic wrap or close the jars and refrigerate for 4 hours or overnight.

In a small bowl, combine the strawberries and the remaining honey (1 tbsp). When ready to serve, spoon onto the panna cotta.

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