Panna Cotta Tart with Pink Grapefruit Recipe
The classic panna cotta gets an elevated update with pink grapefruit jelly to complete your lunchtime menu.
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Cooking tools:
- Food processor
- Rolling pin
- Tart pan
- Pie weights
- Fine-mesh sieve
- Microwave
- Whisk
- Pitcher
- Plastic wrap
- Parchment paper
- Baking sheet
- Oven
- Stove
- Saucepan
- Chef's knife
- Refrigerator
- Freezer
Ingredients
- Almond pastry
- ½ cup ground almonds
- 1 cup plain flour
- 2 tbsp caster sugar
- 125g cold unsalted butter, cubed
- 1 egg yolk
- 1 tbsp cold water
- Panna cotta
- 300ml thickened cream
- 300ml milk
- 2 tsp vanilla extract
- ¹/₃ cup sugar
- ¼ cup boiling water
- 2½ tsp powdered gelatine
- Pink grapefruit jelly
- 1 cup water
- ½ cup pink grapefruit cordial
- 2 tsp powdered gelatine
- Pesticide-free edible flower petals, to garnish
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