Rose flavoured panna cotta

Soak the gelatin plate in ice water that is not in amount and leave for about 10 minutes. Orange and lemon peel the skin on the surface.

Put all the ingredients [A] in a pot and leave at room temperature for about an hour. Place the pot over medium heat and simmer for about 10 minutes, mixing in a wooden spatula.

Remove the pot from the heat, place the squeezed gelatin plate into the pot and melt it. Once the heat has subsided, add rose water and mix quickly.

Strain the panna cotta liquid using a strainer, place in a bowl and apply to ice water to cool. When the temperature drops to about 10°C, pour into a bowl, put in the fridge and let it harden for about night.

Make a sauce for the bell pepper jam. Pinse the damascene rose jam and add rose water to add a scent. Add lemon juice and mix to form a loose sauce.

If you want to remove panna cotta from the dish, quickly put the dish in lukewarm water before removing it.

Topped on top of panna cotta with rose jam sauce, mint leaves and edible mini rose petals.