The subtle flavours of rose and lavender are brought together to represent an English summer garden in this stunning floral-inspired panna cotta by Frances Atkins. Dariole moulds are better to use for panna cotta, but you can also use ramekins for this dessert.
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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
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
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
100ml of whipping cream
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