Rose petal jelly is floral and sweet, and when resting on top of creamy panna cotta, it becomes much more lovely! You can make it with roses you grow yourself if you want to be sure they’re chemical free.
Serves: 6 Preparation time: 25′ Cooks in: 10′ + 10h waiting Ready in: 35′
Ingredients
For the rose petal jelly:
½ bottle sweet dessert white wine
2 cups unsprayed red rose petals, thicker tissue at base of petals removed
2 tbsp sugar
3 large gelatine leaves
For the panna cotta:
500ml double cream
250ml milk
1 vanilla pot, split lengthways, seeds scraped
3 large gelatine leaves
3 tbsp sugar
Method
Step 1
For the panna cotta: Soak the gelatine leaves in cold water for 5-6 minutes, until soft. Pour the milk, double cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. When the mixture is bubbly, take off the heat and discard vanilla pod. Let it cool for 3-4 minutes. Squeeze the water out of the gelatine leaves. Add to the pan and stir until the gelatine has dissolved. Divide the mixture among glasses and leave to cool. Place into the fridge for at least an hour, until set.
Step 2
For the rose petal jelly: Wash rose petals under cold tap water and drain. Soak the gelatine leaves in cold water for 5-6 minutes, until soft. Bring the wine to a boil in a medium saucepan; remove pan from heat. Add petals, cover with lid and steep for at least 15 minutes. Strain liquid into clean saucepan. Discard petals. Squeeze the water out of the gelatine leaves. Add to the pan and stir until gelatine dissolves and mixture starts to thicken.
Step 3
Before jelly thickens completely, divide among the glasses and place into the fridge for at least 4 hours, until set. Before serving garnish with sugared rose petals if you fancy!
Photo Vangelis Paterakis – Food styling Elena Jeffrey
