ROSE PANNA COTTA

These are so pretty that whenever I serve them I’m greeted by ‘ooohs’ and ‘aaahs’, and people often tell me that they don’t have the heart to eat them. But they would be missing out on a treat, as these silky, milky delights are lightly scented with rose essence and taste as good as they look.

serves 6

● 6 tbsp water

● 6 tsp powdered gelatine

● 350ml milk

● 700ml double cream

● 950g caster sugar

½ tsp rose-petal

● essence

6 edible rose transfers

● (available online)

1. Put the water in a small heatproof bowl, then sprinkle the gelatine over the top. Leave to soak for 5 minutes, then set the bowl over a small saucepan of simmering water for 5 minutes or until a clear liquid forms. Set aside.

2. Place the milk, cream and sugar in a large saucepan and heat, stirring constantly. When at boiling point, remove from the heat, add the rose-petal essence and gelatine liquid, and stir. Divide this mixture between 6 dariole moulds, ramekin dishes or teacups and refrigerate for about 3 hours until firmly set (it shouldn’t sag when you tilt the mould).

3. Run the tip of a small pointed knife around the top edge of the moulds to loosen them. Next, fill a large bowl with hot water and dip the moulds into the water just to the rim for about 10 seconds. Place a plate on top of each mould and, keeping it firmly in place, invert the plate and the mould at the same time. Give the mould a shake, still holding the plate in place underneath it, then carefully lift off the mould. If the panna cotta doesn’t release easily, dip the mould in water again.

4. Before serving, apply a rose transfer to the top of each panna cotta, holding each transfer in place for at least 30 seconds and delicately rubbing the reverse side to ensure that the image transfers. ➤