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.

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