Rose pannacotta with poppy seed tuile

Creamy sweet pannacotta with a delicate hint of rose - the perfect dinner party dessert

Serves: 4

What you need:

• 3 gelatine leaves
• 600ml (1 pint) double cream
• 50g (2oz) caster sugar
• 1 tsp rose water
• 4 egg whites
• 125g (5oz) caster sugar
• 50g (2oz) plain flour
• 50g (2oz) ground almonds
• 50g (2oz) unsalted butter, melted
• 2 tbs poppy seeds

What you do:

1. Pre-heat the oven to 180ºC, 350ºF, Gas Mark 4.
2. Soften the gelatine leaves in cold water.
3. Bring the cream and sugar to a gentle boil. Add the softened gelatine and the rose water.
4. Pour into 4 moulds and refrigerate for 5-6 hours.
5. 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.
6. Leave to rest for a minimum of 1 hour.
7. 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.
8. Remove from the oven and whilst still soft and warm, bend it gently into a curl to form the tuile. Leave to cool.
9. To serve, remove the pannacotta from the mould (see tip). Place the tuile on top and serve with seasonal fruit.

Handy chef's tip:

To help remove the pannacotta from the mould, place the mould in a bowl of hot water for a few seconds to help free the edges. Do not use boiling water or leave it for too long as the cream will melt.

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