Rose Panna Cotta

Rose Panna Cotta

Rose Panna Cotta

Rose flavoured pannacotta with poppy seed tuiles
  • 3 gelatine leaves

  • 600 millilitre (1 pint) double cream

  • 50 gram (2 ounce) caster sugar

  • 1 teaspoon rose water

  • 4 egg whites

  • 125 gram (5 ounce) caster sugar

  • 50 gram (2 ounce) plain flour

  • 50 gram (2 ounce) ground almonds

  • 50 gram (2 ounce) unsalted butter, melted

  • 2 tablespoons Poppy Seeds


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Remove from the oven and whilst still soft and warm, bend it gently into a curl to form the tuile. Leave to cool.
  • 6 To serve, remove the pannacotta from the mould (see Cooks Note). Place the tuile on top and serve with seasonal fruit.