Description

Indulge in the delicate flavors of this exquisite Rose Blossom Panna Cotta Tart. A buttery graham cracker crust holds a luscious rose-scented panna cotta filling, topped with edible rose petals and fresh berries for a stunning presentation.

Ingredients

For the crust:

1 1/4 cups graham cracker crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt
5 tablespoons unsalted butter, melted

For the panna cotta filling:

1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
2 teaspoons rose water
1 teaspoon pure vanilla extract
2 1/2 teaspoons unflavored gelatin
3 tablespoons cold water

For garnish:

Edible dried rose petals
Fresh raspberries or strawberries (optional)
Whipped cream (optional)

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Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, sugar, salt, and melted butter. Press into a tart pan and bake for 8–10 minutes. Let cool.
Make the panna cotta filling: Bloom gelatin in cold water. Heat cream, milk, and sugar in a saucepan. Remove from heat, add gelatin, rose water, and vanilla. Cool slightly, then pour into tart shell. Chill for at least 4 hours.
Garnish and serve: Top with rose petals, berries, or whipped cream before serving.

Notes

Adjust rose water amount to taste.
Tart can be made a day ahead and refrigerated.