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)
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.
