Rose Petal Panna Cotta & Viennese Shortbread
This lovely rose petal panna cotta recipe pairs the panna cotta with decadent shortbread layered with jam and cream. This is an elegant dessert to make
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Cooking tools:
- Dariole mould
- Ramekin
- Saucepan
- Whisk
- Refrigerator
Ingredients
- 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
- 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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