Rosewater Panna Cotta Tartlets

Delicate and delicious Rosewater Tartlets with a biscuit base and a panna cotta filling. No bake, no eggs and just very simple to put together.

For the longest time I have been wanting to do something different with my photography and styling. While it’s flattering to hear things like ‘I can recognize your photos from a mile away’ or ‘your signature style’ from my beloved followers, I’m a creative through and through. In my mind I grow and evolve only when I can constantly overcome new challenges or am able to do something entirely different. I think we all go through phases where we just want to experiment. We want to step out of our comfort zones. Sometimes we don’t know where to start and at other times we are afraid whether our experiments would be accepted by the community we have built around our ‘signature’ styles.

So when I made these delicious tartlets and shot them in the usual way I would, the pastel colours inspired me to do a second round of photography with a whole different setup. I’m all about pinks and mauves so I was pleased with the results. However, though these images were loved by my audiences on Instagram, I received so many messages requesting me not to change my style and that the moody, bright photos are what makes me ‘me’. To be honest, I was overwhelmed that my humble images mattered to people and that a little change could impact them the way it did.

Anyway, pastel or rustic the style has little or no impact on these absolutely delicious tartlets. They were incredible to taste with little effort. Rosewater as I always say is so uplifting, so refreshing and to make the filling as good as a custard tart (which involves eggs and yolks), I increased the ratio of cream to milk so it makes up for the lack of a eggs and still give it that rich, creamy texture.

Rosewater Panna Cotta Tartlets
Serves 3

150 g digestive biscuits
75 g unsalted butter, melted
1/2 cup milk
1 and 1/2 tsp powdered gelatine
1/4 cup castor sugar
1 cup heavy cream
1/2 tsp rosewater
1-2 drops pink food colour

Place the biscuits in a food processor and pulse to form fine crumbs. Pour  the melted butter into the processor and pulse to combine. Press the biscuit mixture into the base and sides of six 10 cm loose-bottomed tart pans. Place the tart pans onto a baking tray for ease of movement into and out of the fridge. Chill until required.

Place the milk in a large saucepan and add the gelatine. Leave aside to bloom for 5 minutes. Heat the milk over a low flame, add the sugar and cream. Bring to a simmer (do not boil) stirring constantly, then remove from heat. Add the rosewater and food colour. Stir. Leave aside to cool to room temperature.

Once cool, strain into a jug and pour over onto the prepared biscuit bases. Place the tray back into the fridge for the filling to set. Refrigerate for 4-5 hours or until set completely.
Top with meringues, fresh fruits, edible flowers or grated chocolate. Enjoy chilled.