Elderflower Panna Cotta Parfait with Candied Cucumber

Dessert | 4 servings

This stunning parfait captures the Number 3's most floral notes in elegant panna cotta layered with a delicate cucumber gel that's both refreshing and surprising. The elderflower perfume is bold but refined, while candied cucumber ribbons add textural intrigue and a whisper of sweet-tart complexity. Finish with a drizzle of habanero reduction for heat that emerges at the very end, and you've created a dessert that's utterly unforgettable.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup sugar
• 2 tablespoons elderflower cordial
• 1 teaspoon gelatin powder
• 3 tablespoons water
• 1 English cucumber, thinly ribboned
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 2 tablespoons habanero-honey reduction (or honey infused with habanero)
• Sea salt
• Fresh mint for garnish

Instructions

1. Bloom gelatin in water for 5 minutes.
2. Heat cream, milk, and sugar until steaming; stir in bloomed gelatin until dissolved.
3. Remove from heat; add elderflower cordial and pinch of salt.
4. Divide mixture among four serving glasses, filling halfway; chill 1 hour until set.
5. For cucumber layer, toss ribbons with honey and lime juice; let sit 15 minutes.
6. Layer cucumber ribbons and juice over set panna cotta.
7. Top with remaining panna cotta mixture; chill until fully set, at least 2 hours.
8. Drizzle habanero-honey reduction over top just before serving.
9. Garnish with fresh mint and candied cucumber ribbon.