Measure out the heavy cream and sugar into a medium size saucepan and bring it to a simmer over medium heat. Don’t let it boil.

When bubbles form on the sides of the pan and the cream begins to steam, remove it from the heat, add the chamomile tea bag, put a lid on the pot and let it steep for 15-20 minutes.

While the cream is steeping, measure out 2 tablespoons of water into a small bowl and sprinkle 1 ¼ teaspoons of the unflavored gelatin on top of the water. Let it sit for 5-10 minutes.

After the cream and tea mixture has steeped, remove the lid and take out the tea bag. Bring the cream back to a simmer again.

As soon as it simmers, remove it from the heat and add the gelatin mixture, stirring it until all of the gelatin grains have dissolved.

Carefully pour the panna cotta mixture into 4 ramekins or wine glasses intended for serving.

Allow the panna cotta mixture to come to room temperature before covering it with plastic wrap.

Place it in the fridge after it is covered and let it cool and set for 24 hours. The longer it sets in the fridge the firmer it will become.

Drizzle with honey and garnish with candied ginger strips immediately before serving. Enjoy!