Crème Fraîche Panna Cotta with Wildflower Honey Syrup | TASTE

Name: Crème Fraîche Panna Cotta with Wildflower Honey Syrup | TASTE
Ingredients: ⅓ c plus 2 teaspoons sugar; 2 c heavy cream; 1 c whole milk; Generous pinch of kosher salt; ⅛ tsp freshly grated lemon zest; ½ vanilla bean, seeds scraped, pod reserved; 1 ½ tsp teaspoons powdered gelatin; 1 c crème fraîche; Fresh fruit such as blueberries, sliced strawberries, or sliced figs for serving; 8 tsp Wildflower Honey Syrup; ½ c raw sugar; ⅓ c wildflower honey; ⅔ c water

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My panna cotta has just enough gelatin to barely hold it together on the spoon, the goal being for it not to be recognizable as a gelatin dessert.

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Ingredients

⅓ c plus 2 teaspoons sugar
2 c heavy cream
1 c whole milk
Generous pinch of kosher salt
⅛ tsp freshly grated lemon zest
½ vanilla bean, seeds scraped, pod reserved
1 ½ tsp teaspoons powdered gelatin
1 c crème fraîche
Fresh fruit such as blueberries, sliced strawberries, or sliced figs for serving
8 tsp Wildflower Honey Syrup
½ c raw sugar
⅓ c wildflower honey
⅔ c water