Rose Petal Panna Cotta & Viennese Shortbread - Great British Chefs
"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..."
INGREDIENTS
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570ml of semi-skimmed milk
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285ml of single cream
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2 tbsp of sugar
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4 1/2 gelatine leaves, softened in cold water
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2 tsp rose water
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170g of plain flour
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55g of cornflour
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55g of icing sugar
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220g of butter
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1 vanilla pod, split and scraped
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1 tsp lavender flowers, extra to garnish
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damson jam
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100ml of whipping cream, whipped to soft peaks
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