500 ml of pouring cream
one tsp of vanilla extract
100 grams of caster sugar
2 tbsp of rosewater
one 10 gram sachet of gelatin
Place the cream, sugar, vanilla and rosewater in a saucepan and heat gently until the sugar has dissolved. Do not allow it to boil. In another saucepan heat up 125ml of water. Once this has boiled remove from heat and add the gelatin. Whisk it briskly to dissolve the gelatin completely. Add the gelatin mixture to the cooked cream and stir thoroughly. Place this mixture into pre oiled panacotta molds. Allow it to cool and then let the panacotta set in the fridge for a minimum of four hours or overnight. Top with toasted pistachios and drizzle with rosewater syrup. Garnish with rose petals. *This recipe will make about six.
