Rose petal panna cotta with damson and lavender Viennese shortbread

Ingredients

Dairy

  • 570ml of semi-skimmed milk
  • 285ml of single cream
  • 220g of butter
  • 100ml of whipping cream, whipped to soft peaks

Store Cupboard

  • 2 tbsp of sugar
  • 4 1/2 gelatine leaves, softened in cold water
  • 170g of plain flour
  • 55g of cornflour
  • 55g of icing sugar
  • 1 vanilla pod, split and scraped
  • damson jam

Beverages

  • 2 tsp rose water

Spices & Dried Herbs

  • 1 tsp lavender flowers, extra to garnish