Rose with French Vanilla Tea Infused Buffalo Curd Pannacotta

Ingredients

50ml Brewed Dilmah Exceptional Rose with French Vanilla
150g Milk
150g Sugar
10g Gelatine
600g Yogurt
350g Whipped Cream

Method

Boil Milk, Sugar and Gelatine. Leave to cool. Then add the cooled mixture into the yogurt and mix well. Lastly fold with Cream & tea brew. Pour into moulds & chill properly.

Rose Petal & Champagne Jus

Ingredients
• 50g Rose Petals

• 500ml Champagne

• 250ml bee’s honey

Method

Reduce champagne and bees honey together. Cool it down and add rose petals.