Instructions

1. To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate.
2. Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer.
3. In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated.
4. Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours.
5. Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold water. Set aside for 30 minutes at room temperature.
6. In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved.
7. Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours.
8. To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.