Rose Scented Pannacotta,
Tonka Bean & Rose Syrup Milkshake
with Crystallised Rose Petals and Shortbread Biscuits
 Pannacotta (makes 8 pannacotta)
375ml Double Cream
125ml Milk
2 Vanilla Pods
2.5 leaves Gelatine (soaked)
3 tbs Sugar
10ml Rosewater
Method
- Split Vanilla Pod and add to cream with Milk, Sugar
and rosewater.
- Bring to Boil; remove from heat and leave to infuse
for 5 mins.
- Add Gelatine Leaves. Mix then pass through sieve.
- Pour into Dariole Moulds and leave to set overnight.
Tonka Bean Milkshake (makes 4 litres)
2 Pints Milk
2 Pints Double Cream
24 Egg Yolks
400g Sugar
30g Trimoline
30g Glucose
4 Tonka Beans
Single Cream
Method
- Grate the Tonka Beans into the Milk & Cream then
bring to a simmer.
- Whisk the Egg yolks with the sugar, glucose and
trimoline. Then pour the mixture onto the eggs whisking
constantly.
- Cook out like a Custard for 5 mins until it coats
the back of a spoon. Pass through a fine sieve, chill
and churn in an Ice Cream machine.
- Once set, thin down slightly with the single cream
to achieve milkshake consistency.
- Fill shot glass 2/3 full and top with Rose Syrup.
Syrup
4-5 Fragrant Organic Pink Rose heads.
70z Sugar
2 tbs Glucose
Juice of ½ Lemon
Method
- Put Roses in Kilner Jar
- Bring 275ml cold water, glucose and sugar to the
boil.
- Remove from heat and pour over petals to seal.
- When cool add Lemon Juice to taste.
- Strain into a clean jar and leave to infuse for 2
days.
Crystallised Petals
Organic Rose petals
Egg Whites (lightly whisked)
Sifted Caster Sugar
Method
- Brush petals lightly with egg white.
- Dust well with Sugar and leave to dry for 2-3 hours.
- Turn and repeat on other side.
Shortbread Biscuits
240gms softened butter
110gms caster sugar
275gms plain flour
Method
- Cream butter and sugar ‘till pale and creamy
- Beat in the flour until mix comes together, wrap in
clingfilm and chill for 30 minutes.
- Roll out to 5mm thick, cut into desire shape.
- Place on greaseproof paper and bake for 30-40
minutes at 130º
- Remove, dust with sugar and leave to cool.
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