Cookies!
Cookies help us deliver our services. By using our services, you agree to our use of cookies.

Rose Pannacotta with Poppy Seed Tuile

Rose flavoured pannacotta with poppy seed tuiles

Ingredients
Preparation
  • Pre-heat the oven to 180°C, 350°F, Gas Mark 4.

  • Soften the gelatine leaves in cold water. Bring the cream and sugar to a gentle boil. Add the softened gelatine and the rose water. Pour into 4 moulds and refrigerate for 5-6 hours.

  • Meanwhile, to make the tuile, lightly beat the egg whites with a fork to add air. Fold in the sugar, flour and ground almonds. Gently fold in the melted butter. Leave to rest for a minimum of 1 hour.

  • Line a baking tray with greaseproof paper and spread the dough finely with a teaspoon forming circles of 8-10 cm diameter. Sprinkle with poppy seeds and bake in the oven for 5-7 minutes, watching carefully until golden brown around the edges.

  • Remove from the oven and whilst still soft and warm, bend it gently into a curl to form the tuile. Leave to cool.

  • To serve, remove the pannacotta from the mould (see Cooks Note). Place the tuile on top and serve with seasonal fruit.

Ratings & Reviews: 0

Add your comment