2 tablespoons cold water

1⁄2 tablespoon unflavored gelatin (about 1⁄2 envelope)

1 cup heavy cream

1⁄2 cup half-and-half

2 tablespoons plus 2 teaspoons sugar

21⁄2 tablespoons orange blossom water, divided

4 ripe peaches or mangos, peeled and diced

4 to 8 edible flowers or mint, pesticide free


Place the water in a small bowl and sprinkle with the gelatin. Let sit 10 minutes to soften.

Set a large saucepan over medium-high heat, and add the cream, half-and-half, and sugar.
Bring to a boil, stirring frequently, until the sugar is dissolved. Remove the pan from the heat and add the gelatin mixture and 11⁄2 tablespoons of the orange blossom water, stirring to dissolve the gelatin completely. Pour the cream mixture into 4 pretty serving glasses, and cool to room temperature. Cover and chill at least 6 hours or overnight for the panna cotta to set.

Just before serving, place the diced peaches or mangos in a small bowl and drizzle with the remaining tablespoon of orange blossom water. Stir gently to distribute the flavor.

Place a small mound of peaches or mangos on top of the panna cotta. Garnish with an edible blossom or mint.