Edible flowers, mint leaves, flavorful herbs (lemon thyme and lavender are great)
Instructions
Combine the gelatin and 3 tablespoons of warm water in a small bowl. Set aside.
In a small saucepan combine the cream, half and half, sugar and vanilla extract. Over medium-low heat, stir the mixture until the sugar is fully dissolved (a few minutes).
Add the gelatin mixture (which may be solid) and whisk to fully incorporate. If the gelatin is solid, continue to whisk briskly over medium low heat until is dissolved into the cream mixture. Remove from heat.
Whisk in the rose extract. Pour into serving vessels and place on a baking sheet to keep the containers stable if needed. Refrigerate until solid, 2-3 hours.