Comprising Earl Grey panna cotta, Polgoon elderflower poached pear with Cornish Sea Salt caramel sauce and mini scones, this dessert with an Italian twist was cooked up in response to Cornwall Development Company's challenge to show what the county's food and drink sector offers apart from the iconic pasty. The recipe uses a mixture of Cornish classics, such as Roskilly's jam, Rodda's Clotted Cream and Furniss shortbread, alongside more unexpected ingredients, Tregothnan Tea, Cornish Sea Salt and Polgoon Elderflower Wine. Commenting on the recipe, Andy Appleton, head chef at Fifteen Cornwall said: "Cornwall has so much to offer the world in terms of food and drink, from its amazing seafood to our own tea plantation. We wanted to reflect this quality and variety in one dish and believe our dessert brings one of the nation's best-loved treats, the Cornish cream tea, bang up-to-date. "Our quirky yet indulgent alternative to the traditional cream tea is a perfect illustration of how Cornwall's food and drink sector is an eclectic mix that surprises and delights, but above all, oozes quality."