Rose petal panna cotta with damson and lavender Viennese shortbread

servings 6
1 hour 15 minutes

Ingredients

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

Method

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