Vanilla Rose Panna Cotta Tart

You know when you have those days where you can’t seem to do anything right? Well I feel like I’ve been having that kind of month. I’ve been struggling with having the taste of my food come through in the pictures I take. I see it in my head one way but I’m unable to bring it to life with the right styling and lighting. So here’s my last summer recipe, a vanilla rose panna cotta tart. I tried to focus on some key things that I was previously slacking on. What do you think?

*Recipe*

Tart Crust

- 12 Oreo cookies

- 2 T melted butter

Vanilla Panna Cota

- 1 c whole milk

- 2 t powdered gelatine

- 2 T sugar

- 1 c heavy cream

- 1 T vanilla extract

- pinch of salt

Rose Jelly

- 1 c water

- 1 T sugar

- 1 t powdered gelatine

- 2 T rose syrup

1. Crush your Oreo cookies into fine crumbs using either a food processor or adding them to a zip-lock bag and crushing them with a rolling pin.

2. Add the crumbs to a bowl and add the melted butter until well combined.

3. Place the crumbs into a pie dish or tart pan and press down with your hands at first and then using the bottom side of a glass make sure it is tightly packed.

4. Bake in a 350 F preheated oven for 8 mins. Then take out and allow to cool completely and place into the freezer to cool and harden.

5. Pour the cold milk in a saucepan and add the powdered gelatine to it and allow it to bloom for 5 mins. Place the saucepan on the stove on a low heat and stir for 1-2 mins until the gelatine melts. Then add the sugar and stir again until it dissolves, another 2 minutes. Don't let the milk get scorched. It should only be warm.

6. Remove the saucepan off of the stove and add the whole milk, vanilla extract, and stir. Pour half of your panna cota mixture into your tart shell and place into the freezer for 10 minutes. Then remove it and carefully pour the remainder of the panna cota mixture and keep in the freezer for at least 2 hours to ensure it has properly set.

7. To make the rose jelly, pour the water and gelatine into a saucepan and allow it to bloom for 5 minutes. Place on the stove on a low heat and add the sugar to it; stir and allow the sugar and gelatine to dissolve completely. Remove from the heat and add the rose syrup and mix until well combined. Carefully pour the rose jelly mixture on top the set panna cota and freeze again for another hour.

Cut into slices and serve!