Rose water panna cotta

The rose water lends a touch of luxury to the creamy panna cotta. You may need to add more or less depending on the brand.

MAKES 2 PREP 5 MINS, PLUS SETTING COOK 5 MINS

✱ 1½ gelatine sheets

✱ 200ml whole milk

✱ 200ml double cream

✱ ½tsp rose water (we used Nielsen-massey)

✱ 1tbsp caster sugar

✱ 2tsp dried rose petals

YOU WILL NEED:

✱ 2 ramekins (we used heart-shaped ones)

1 Soak the gelatine sheets in enough cold water to cover for 2 mins.

2 Meanwhile, put the milk, cream, rose water and caster sugar into a small pan over a low-medium heat.

3 Remove the gelatine from the water and squeeze out any excess liquid. Add it to the milk mixture and bring to a simmer, but do not allow it to boil. Take the pan off the heat and stir until the gelatine dissolves.

4 Pour the mixture into the ramekins and put in the fridge to set for at least 1 hr or overnight.

5 To serve, dip each ramekin quickly into a bowl of hot water to loosen the panna cotta. Turn out onto plates and scatter over the edible rose petals.

Per Serving: 590 cals, 57g fat (36g saturated), 14g carbohydrates

FOOD ED’S TIP If you don’t like the flavour of rose water, swap for vanilla paste instead.