Home
Recipes
Lavender Panacotta with Raspberry Shortbread
Lavender Panacotta with Raspberry Shortbread
Ingredients for the Panacotta
- 570ml / 1pint Guernsey Dairy double cream
- 75g / 2.5oz icing sugar
- 2 gelatine leaves - soaked
- 1 vanilla pod seeds
- 4 lavender flowers
Preparation
- Bring to the boil the cream, sugar, vanilla and lavender.
- Remove from the heat and dissolve in the gelatine.
- Strain the liquid.
Ingredients for the Shortbread
- 110g / 4oz Guernsey Dairy butter
- 50g / 2oz castor sugar
- 2 whole eggs
- 450g / 1lb plain flour
Preparation
- Cream together the butter and sugar, then slowly add the egg
- Fold in the flour and make into dough
- Shape as required wrap in cling film and refrigerate
Ingredients for the Caramel
- 40g / 1.5oz castor sugar
- 15ml / 1 tablespoon of glucose powder
- 15ml/ 1 tablespoon water
Preparation
- Boil to a caramel colour and then cool in iced water.
- Pour the caramel into moulds - just covering the surface.
Lavender Panacotta with Raspberry Shortbread