Rose Crema Cotta by Carina Contini of Contini George Street, 
The Scottish Cafe and Cannonball Restaurant & Bar in Edinburgh.

CARINA CONTINI is one of Scotland’s best-known female chefs, and runs three Edinburgh restaurants with her husband Victor. They are  Contini George Street, Cannonball Restaurant & Bar, and the Scottish Cafe at the Scottish National Gallery.
She is also the author of Carina Contini’s Kitchen Garden Cookbook: A Year Of Scots Italian Recipes.


Ingredients: Serves 5
3 sheets of gold leaf gelatine
750ml double cream
100g caster sugar
1 vanilla pod
25ml of Rosa Gallica gin

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Method
1 Put the gelatine in warm but not hot water to soften for a few minutes.
2 Meanwhile, put the cream and sugar in a heavy-bottomed pan. Split the vanilla pod lengthways, scrape out the seeds with a sharp knife and add the seeds and the pod to the cream. 
3 Add the gin. Put the pan over a low heat and, using a wooden spoon, stir to dissolve the sugar. When the cream starts to get hot, a heat haze will rise from it. At this stage remove from the heat and discard the vanilla pod.
4 Remove the gelatine from the water and squeeze the water out. Add to the cream and stir until dissolved. Pass the cream through a sieve into 
a pouring jug, then pour into five individual 150ml ramekins or moulds. Leave to cool for a few minutes, then cover with clingfilm to stop a skin forming.
5 Refrigerate for 6–8 hours until set, or overnight.
6 To serve, remove from the fridge. Run a knife between the edge of the cream and the ramekin, then place the ramekin in a small bowl of boiling water for a few seconds to slightly melt the cream. Tip the cream out on to a dessert plate. Serve with some dried rose petals and another measure of gin.

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