Hawthorn and Rose Panna Cotta Recipe

How To Make This Hawthorn and Rose Panna Cotta Recipe

Panna Cotta

  • 250ml cream
  • 250ml milk
  • 100ml milk
  • 30g sugar
  • 2 leaves of gelatine or 1tsp of agar agar
  • 20g rose petals
  • 20g hawthorn


  • 300g plain flour
  • 200g butter
  • 100g sugar
  • 50ml Melissa officinalis water


Take the 100ml of milk and…

  1.  gelatine and leave to soak for 10 minutes
  2. Warm the remaining milk and cream with the rose and hawthorn
  3. Once it comes to the boil leave to infuse for 15 minutes, add the gelatine and strain.
  4. Check the seasoning by adding sugar as desired.
  5. Pour into moulds and leave to set for up to 6 hours
  6. Once ready to go, remove the mould with warm water turn them out onto a plate.
  7. For the shortbread simply combine all the ingredients, mix and roll out.
  8. Bake at 180 until golden brown.