Method

Shortbread:
Combine all the ingredients in a mixer and pulse until combined
Rest in the fridge for at least 30 minutes
Roll into 1 pound coin thickness and cut into desired shapes
Bake on 180C for 10 minutes or until golden brown
Cool on a wire rack

Panna cotta:
Heat the milk, sugar, cardamom and zest, until scalded
Take off the heat and leave to infuse for at least 15 minutes
Soak the gelatine in cold water for 5 minutes until soft
Strain the mixture, return to a low heat and add the cream while warming it through
Gradually whisk in the white chocolate until melted, add the rose water
Add the gelatine leaves to the mixture
Pour into a small tray lined with cling film to set and chill for at least one hour before pouring the jelly on top
The panna cotta needs about 3 hours in total to set
Then just use a knife or a cookie cutter to cut into desired shapes

Pomegranate Jelly:
Soak the gelatine in cold water for 5 minutes until soft
Gently warm the juice through with the lavender
Remove the gelatine from the water and stir into the juice
Leave to cool for a few minutes, pour onto the panna cotta and leave to set

Apricot Puree:
Blend the dried apricots with enough juice to create a smooth puree

Apricot Gel:
Soak the gelatine in cold water for 5 minutes until soft
Gently warm the juice through and add stir in the gelatine
Pour into a small container lined with cling film
Leave to set for 30 minutes in the fridge
The consistency should be of orange marmalade

Arrange on the plate with the additional ingredients and enjoy!