> Recipes > Panna cotta

Rose petal panna cotta with damson and lavender Viennese shortbread

Rose petal panna cotta with damson and lavender Viennese shortbread

Rose petal panna cotta with damson and lavender Viennese shortbread

  • Dessert
  • medium
  • 6
  • 1 hour 15 minutes, plus setting time

PT1H15M

Why not try?

1
For the panna cotta, bring the cream and milk to the boil, remove from the heat and add the sugar a rose water. Whisk for a minute to dissolve the sugar, before adding the softened gelatin. Pour into 6 moulds and place in the refrigerator to set
  • 570ml of semi skimmed milk
  • 285ml of single cream
  • 2 tbsp of sugar
  • 4 1/2 gelatine leaves
  • 2 tsp rose water
2
Pre-heat the oven to 175˚C/gas mark 3. To start the shortbread, cream the butter, sugar and vanilla until light and fluffy. Sift in both the plain flour and corn flour until just combined. Put the mix into a piping bag and rest in the refrigerator for 30 minutes
  • 55g of icing sugar
  • 170g of plain flour
  • 55g of cornflour
  • 220g of butter
  • 220g of butter
  • 1 vanilla pod
3
Remove the piping bag and allow the mix to soften slightly before piping 8cm lines of the mix onto a lined baking tray. Refrigerate for a further 10 min to set. Bake in the oven at for approx. 15 minutes, or until lightly golden. Once cooled, layer with damson jam and cream
  • damson jam
  • 100ml of whipping cream
4
To plate, submerge 2/3 of the panna cotta moulds 1 by 1 into very hot water. This will help to remove them from the mould to the plate. Place the Viennese shortbread around the pudding with a small sprinkle of the lavender flowers

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Rose panna cotta

  • 570ml of semi skimmed milk
  • 285ml of single cream
  • 2 tbsp of sugar
  • 4 1/2 gelatine leaves, softened in cold water
  • 2 tsp rose water

Viennese shortbread

  • 170g of plain flour
  • 55g of cornflour
  • 55g of icing sugar
  • 220g of butter
  • 1 vanilla pod, split and scraped
  • 1 tsp lavender flowers, extra to garnish
  • damson jam
  • 100ml of whipping cream, whipped to soft peaks

Comments ()

Rose petal panna cotta with damson and lavender Viennese shortbread

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...