Ingredients: (serve 8)

For Panna Cotta
- 4 cups Homo Milk
- 2.75 tsp gelatin powder (that is 2 tsp plus 大半 tsp)
- 6 tbsp sugar (approximate = 1/3 cup)
- 2 tsp vanilla essence (can also use almond or other flavour you like)

For Osmanthus Jelly
- 1/2 cup water at room temperature
- 2 tsp gelatin powder
- 2 tbsp sugar
- 1/2 cup hot water
- 1-2 tsp dried osmanthus flowers (or lavender, or ginger, or other dried flower tea)

Procedures:

To make panna cotta:
- pour 2 cups cold milk into a medium saucepan. ***Sprinkle*** gelatin powder on the surface evenly. Let stand 5 minutes to hydrate the gelatin (or until gelatin has all turned transparent). ***Do not stir***.
- Put milk and gelatin mixture over medium heat, until milk is almost boiling and gelatin is all dissolved (gently stir with a wooden spoon). Remove from heat, stir in sugar until dissolved.
- Stir in the remaining 2 cups cold milk and vanilla.
- strain mixture into a large measuring cup, and distribute it evenly among 8 glasses (about 4oz each). Cover and refrigerate until set, at least 4 hours.

To make jelly topping:
- Put 1/2 cup water in a small sauce pan and ***sprinkle*** gelatin powder over it. Let sit for 5 minutes to hydrate the gelatin (or until gelatin has all turned transparent). ***Do not stir***.
- Meanwhile, mix hot water with dried flower and let steep 5 minutes, or until liquid is coloured and fragrant. Add sugar, stir until dissolved.
- Put water and gelatin mixture over medium heat. Gently stir until gelatin dissolves completely. Remove from heat.
- Strain flower liquid/tea into gelatin mixture and discard flower/tea. Mix thoroughly. Cover and let cool to room temperature.
- Slowly pour cooled jelly liquid on top of set panna cotta's. Refrigerate again until set, about 1 hour.

Enjoy this great summer dessert!