2 cups heavy cream
2 tbs sugar
1 pinch salt
1 cup rough cut nasturtium flowers and leaves
I packet of gelatin powder
2 egg yolks
Bring ½ cup of heavy cream to a boil.
Dissolve gelatin packet into boiled cream. Add sugar and salt and whisk together.
Drizzle warm cream gelatin mixture slowly into egg yolks while mixing, then add remaining cold cream.
Add chopped flowers and leaves; mix.
Pour into four 4 oz dishes and allow to set in the refrigerator.
Read the full Knife and Fork: A Community Collaboration article by Emi Chiappa-Starnes