Champagne Rose Petal Panna Cotta

Serves 6 (Inspired by britishchefs.com)

INGREDIENTS
2 ¼ cups partly skimmed milk (2%)
1 ¼ cups heavy cream 
2 tbsp granulated sugar  
4 ½ gelatin leaves, softened in cold water
1 tsp rosewater
6 tsp Artisan Edibles Champagne Rose Petal Jelly     

Place the milk and cream in a large saucepan and bring to a boil.
Remove from the heat and add the sugar and rosewater.
Whisk for a minute to dissolve the sugar.
Then add the softened gelatin.
Pour into six moulds and refrigerate over night to set.

To plate, submerge each panna cotta mould into very hot water (2/3 up). This will help remove the panna cotta from the mould to the plate. Top with a healthy teaspoon of Champagne Rose Petal Jelly or more to taste.