Recipe Rosewater & pistachio panna cotta tart
Ingredients
- Pre-baked tart case
- 600g Macphie Panna Cotta
- Rose water
- Chopped pistachio nuts
- Dried rose petals
Method Makes 1 tart
Have your pre-baked tart case ready.
In a pan, heat Macphie Panna Cotta on a medium heat, stirring occasionally.
Bring to the boil and leave to simmer for 30 seconds.
Add rose water to taste.
Allow the mixture to cool slightly before pouring into the tart case.
Put in the fridge for one to two hours to set.
To serve, garnish with chopped pistachios and dried rose petals.
