Vanilla Bean Panna Cotta with Edible Flowers
Slit the vanilla bean lengthwise and scrape the seeds into a saucepan along with the vanilla bean, cream and sugar. Cook over low heat, stirring occasionally until the sugar has dissolved and the cream is flavorful.
Soften the gelatin in a bowl of cold water. Remove the vanilla bean from the cream. Remove the pan from the heat, squeeze the gelatin dry and add to the pan, stirring until dissolved. Rinse 4 ramekins with cold water, pour in the vanilla cream and refrigerate at least 5 hours.
Gently beat the egg white to loosen. With tweezers, dip the flowers briefly dip into the egg white, then sprinkle with sugar and dry on waxed paper about 2 hours.
Dip the bottoms of the ramekins briefly in hot water, run a metal spatula around the edge, invert onto dessert plates and serve garnished with edible flowers.