Recipes for the Seasons Spring Hibiscus Panna Cotta Serves 4 2 C whipping cream 1 envelope unflavored gelatin 1 C whole milk 2/3 C sugar 1 tsp. lemon zest ¼ C dried hibiscus leaves 1/8 tsp. salt Put whipping cream in a sauce pan. Sprinkle one packet of gelatin over liquid. Cook on low heat, stirring, until gelatin is dissolved. Add whole milk, sugar, lemon zest, hibiscus leaves, and salt. Simmer for five minutes or until mixture starts to bubble. Strain. Arrange four lightly oiled ramekins on a tray. Pour in equal portions of the mixture, top with plastic wrap and chill until firm (four to six hours). To plate, dip each ramekin in hot water to loosen dessert; flip onto serving plate and garnish with honey and edible flowers such as hibiscus leaves, fire stix, and white begonias. Summer Arancini with Fresh Salsa Serves 4 (four each) 2 cups risotto 2 eggs, beaten 2 C bread crumbs 3 oz. Cheddar cheese (cubed) Kosher salt to taste Freshly cracked black pepper to taste Canola oil for frying Form small balls with risotto. Fit cheese cube in center of each ball. Roll in egg, then breadcrumbs. Fry in small batches until golden brown. Serve with fresh salsa.