A dessert that’s too pretty to eat… almost
Time 2 hours + 3 hours to set
Serves 8
Recipe Laura Bakhtiarian
Photos Naomi Giatas
Ingredients
1 store-bought pastry shell
Panna cotta filling
50ml Schweppes Zero Sugar Pink Lemonade
4 gelatine leaves
250ml full cream milk
250ml thickened cream
35g caster sugar
1 tbsp vanilla bean paste
1 tsp rose essence
Pink Lemonade layer
150ml Schweppes Zero Sugar Pink Lemonade
2 gelatine leaves
1 drop pink food colouring
Method
• Prepare your pre-made pastry shell as per packet instructions and set aside.
• To make the panna cotta filling, heat the milk, cream, sugar, pink lemonade and vanilla bean paste in a saucepan over a low to medium heat until almost at a boil. Remove from heat and set aside to cool slightly.
• While the filling cools, add gelatine leaves to cold water and allow to soften (approximately 5–10 minutes).
• Remove gelatine leaves from water and squeeze out the excess water, then add to the warm milk mixture, whisking until dissolved.
• Pour the milk filling into the tart shell, and refrigerate until set (3 hours minimum).
• To make the pink lemonade layer, soak the gelatine leaves in cold water for 5–7 minutes.
• In a small saucepan over a low heat, add pink lemonade and food colouring, and stir until combined. Remove from heat.
• Squeeze the excess water out of the gelatine leaves and add to the lemonade mixture, stirring until the gelatine has dissolved.
• Pour mixture into a jug and allow to cool to room temperature before pouring it over the panna cotta filling. Return to the fridge to set.
• Garnish with edible flowers and crushed pistachios.
We used: Schweppes Zero Sugar Pink Lemonade
Over 235 years ago, the ‘Schweppervescence’ was brought to life — and Schweppes has been creating some of our favourite mixers since. This pretty-in-pink drink first captured us with its colour, but kept us coming back with its delicious flavour — and the bonus fact that it’s got zero sugar! Find plenty of extra drink recipes online at schweppes.com.au/cocktails
Sponsored.
