Rose and Pistachio Panna Cotta

Rose and Pistachio Panna Cotta

I adore Panna Cotta its such a lovely dessert and really rather easy to make i don't know why it cost so much in the shops.

It is also time to say goodbye to the garden roses and im sad to see them start to die and leave the garden for another year they are so fragrant and pretty.  So to give them the goodbye they deserve im going to eat them ...

The Panna Cotta is a sinch to make 

300ml double cream

300ml full fat milk

4 tbsp Caster Sugar.  

1/2 tbsp Rosewater 

3-4 geletine leaves

Melt the sugar in the pan with the milk and cream leave to cool off a little add your rosewater

Squeeze the water out of the gelatine and stir into the cream base add to your mould and leave to set for 4 hours

I made sugar shards to decorate

1 handful of rose petals dried out int he oven this only takes a few mins so watch them 

Put the rose petals and chopped pistachio nuts on a baking tray 

add 3 tbsp of water to 220g of sugar over a low heat dissolve increase to a medium heat and do not stir it will take about 4 mins for sugar to turn to a golden caramel then pour this over the petals and nuts

Rose Syrup

2 handfuls of fresh rose petals bashed into 1/2 a cup of sugar add to a pan with 1 tbsp lemon juice and heat until the sugar melts just leave this to get cooler and the roses to infuse a bit and pass through a sieve.