Rose petals – Panna Cotta

Ingredients for 4 servings:

• 1 vanilla pod(s)
• 250 ml milk
• 150 ml cream
• 50 g sugar
• 5 flowers – leaves of roses, unsprayed, fragrant
• 4 sheets of white gelatin
• 3 tbsp jelly (currant jelly)

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Soak the gelatine. Split the vanilla pod and bring to a boil with the sugar, half of the milk, and cream. Wash the roses if necessary; otherwise, shake them out and pluck the petals from 4 roses. Add them and let them stand for 5 minutes. Then strain the gelatine, squeeze out the water, and dissolve it in the still-hot milk-cream mixture. Pour onto the first layer and allow to set. Decorate with the petals from the last rose. Add the remaining milk and cream. Divide half of the mixture between 4 glasses. Place in the refrigerator to set. Mix the remaining mixture with the blackcurrant jelly. Pour onto the first layer and allow to set. It’s best to make this the night before, as the gelatine needs time to set. Decorate with the petals from the last rose.