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


  • 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


  • 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


  • Boil to a caramel colour and then cool in iced water.
  • Pour the caramel into moulds - just covering the surface.


Banana Split

Crabmeat Risotto

Thick Milkshake

Cheese on Toast shapes

Lavender Panacotta with Raspberry Shortbread

White Chocolate Cheesecake with Rhubarb Crumble Ice Cream

Pannacotta Shortbread

Guernsey Rarebit

Frie d'Or in a box

Share this page