Rose Petal Panna Cotta & Viennese Shortbread

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.

Ingredients

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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

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Dariole moulds

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

damson jam
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

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