Rose And Honey Panna Cotta With Cranberry Syrup

• 1/2 cup cream
• 1/2 cup milk
• 4 teaspoons gelatine unflavoured
• 2 1/2 teaspoons rose essence
• 6 teaspoons honey
• 4 tablespoons cranberry juice
• 2 tablespoons lemon juice
• 3 tablespoons honey
• 3 teaspoons cornflour
• 1 pinch salt

1. Warm a few spoons of the milk and mix it with the gelatine. Mix vigorously until gelatine is completely dissolved. The milk will thicken up.
2. Mix all the remaining ingredients of the panna cotta together and whisk together. Add in the gelatine-milk mixture and whisk until everything is well combined and it is completely smooth.
3. Ensure that the mixture is at or below room temperature and pour into the moulds. Refrigerate for approximately 2-3 hours or until set.
4. While unmolding the panna cotta, run a knife round the edges in a single fluid motion, if required
5. For the syrup, dissolve the cornflour in a few drops of water. Make sure that there are no clumps.
6. Pour the cranberry juice, lemon juice, honey and the salt into a saucepan and put in on the heat.
7. Once the mixture is warmed up, pour the cornflour mixture in.
8. Stir the mixture till it is reduced to a syrup-like or honey-like consistency.

cream, milk, gelatine unflavoured, honey, cranberry juice, lemon juice, honey, cornflour, salt

Taken from www.yummly.com/recipe/Rose-and-Honey-Panna-Cotta-with-Cranberry-Syrup-1705355 (may not work)