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.
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