White Chocolate Panna Cotta with Strawberry and Rose Water Compote

Serves 4

Ingredients:

• 500ml cream
• 70g Selati Demerera sugar
• 1 vanilla pod, split lengthways
• 60ml water
• 2tsp gelatin
• 90g white chocolate, chopped

Strawberry compote

• 110g Selati Castor Snow
• 125ml water
• 2 Tbs rose water
• 400g strawberries, hulled and quartered

Crystalized rose petals

• 4 fresh roses, petals separated
• 2 egg whites, lightly beaten
• Selati castor snow

Method:

1. Place cream and Demerera sugar and vanilla pod into a pot over medium heat and simmer until mixture is reduced to about 300ml.
2. Place water into a bowl then sprinkle over the gelatin then allow to bloom.
3. Place the bloomed gelatin into the reduced cream and stir until melted.
4. Remove from the heat and add the chocolate and stir until smooth.
5. Pour the mixture into moulds and set in the fridge for about 4 hours to set completely.
6. Meanwhile, make the compote by combining the castor snow, water and vanilla pod in a pot.
7. Place the pot on the heat and stir until the sugar is dissolved, then bring to the boil.
8. Simmer the syrup for about 25minutes then add the strawberries and rose water.
9. Remove from the heat and leave to cool.
10. Make the crystalized rose petals by dipping each petal into the egg whites, then into the castor sugar.
11. Leave on a cooling rock to dry for about 1 hour.
12. Unmould the panna cotta by dipping the moulds into hot water for a few seconds then turning out onto a serving plate.
13. Serve the compote alongside the panna cotta and sprinkle with crystalized rose petals.