- 500 ml cream
- 2 T sugar
- 4 gelatine leaves, softened in cold water
- 3 T good-quality rose-water
- Strawberries, sliced, for serving
- 1 T caster sugar
- Macarons, for serving
Heat the cream and sugar. Remove from the heat. Squeeze any excess water from the gelatine leaves and add to the cream and stir until dissolved. Add the rose-water.
Pour the mixture into 6 cups and chill.
Toss the strawberries and caster sugar and spoon over the panna cotta.