Ginger Peach Panna Cotta:

6 Tbs Ginger Peach Powder

6 Tbs White Sugar

1 1/4 Cups Heavy Whipping Cream

3/4 Cup Whole Milk

1/4 tsp Vanilla extract

1 3/4 tsp Gelatin

Dash of Salt

Place Gelatin in the smallest pan/skillet
you have and add 1/4 cup of water.
Stir and let sit.

Whisk together sugar and Ginger Peach Powder
in a deep bowl until there are no clumps.

Add all dairy, salt, and whisked mixture
in a medium saucepan and place
on a low simmer.
Continue to stir as mixture heats.

Once mixture comes to a simmer, begins
letting off steam and has fully
hydrated/incorporated then heat the Gelatin
just slightly enough to melt it. Stir
quickly and then turn off the heat.

Saucepan temp should reach 185/190,
then turn off the heat. Let cool until
it is 170, then add the gelatin and stir
thoroughly. Let cool further until it reaches 85-95.

Add Vanilla extract and stir thoroughly.

Divide evenly between 4 Ramekins that can
hold 3/4 cup each or portion into what
you need. Batch makes apx 3 cups