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Rose Blossom Panna Cotta Tart

Sharing is caring with this delicate flavored & silky-smooth Rose Blossom Panna Cotta Tart. This showstopper dessert has “love” written all over it and is full of bliss. Infused elegantly using Suncore Foods® Rose Blossoms in the jelly and the brightly hued pink glory achieved with Suncore Foods® Red Beet Supercolor Powder. A spoonful will leave you more enchanted than the last. Bring some sweetness into your home by making this tart, you’ll instantly understand why we are so in love with this delicious bursting treat! Enjoy!

Ingredients

Base:
2/3 cup gluten free flour
1/3 cup almond flour
1/4 cup melted coconut oil
2 tbsp maple syrup
A pinch of Suncore Foods® Rose Salt

Filling:
400ml full fat coconut cream
70g non-dairy white chocolate
1 tsp rosewater essence
2 tsp agar-agar powder

Jelly:
1 cup water
1 tbsp cane sugar
1/2 tsp rosewater essence
A pinch Suncore Foods® Red Beet Supercolor Powder
2 tbsp Suncore Foods® Rose Blossoms Superbloom

 

Directions

1. Base — Preheat oven to 180ºC and line parchment paper in a 6” pan. Chuck all ingredients into the food processor. Pulse them until you get a moist, moldable mixture. Firmly press the base dough into the bottom of the prepped pan. Pop the pan into the oven. Bake (approx. 15 mins). Set aside to cool.

2. Filling — Mix all the ingredients (except agar) in a saucepan. Bring mixture to boil over low heat. Add agar and let the mixture simmer. Stir constantly. Let the mixture cook until the agar dissolves (approx. 5 mins). Cautiously pour the smooth ganache into the cooled crust.

3. Jelly — Place the roses in a heatproof jar. Put the jar in a hot water bath and let it sit for 4 hrs (or a day). Line a colander with a paper towel before straining the mixture. Squeeze the flowers to ensure that the color comes out. Bring strained water to a boil in a small pot. Chuck in the remaining ingredients (except agar) and let the mixture simmer/boil. Add the agar-agar powder and cook until dissolve as you stir it continually. Boil for 30-60 secs before turning off the heat. Add beetroot powder for color and set aside. Cool at room temperature before pouring it onto the panna cotta.

4. Let the dessert set in the fridge for 2 hrs. Enjoy!

 

 


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