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Anthem of the Heart

🌱 Ingredients:

No bake Tart:

300g cookies with cream filling
75g unsalted butter, melted

Or:

250g cracker, cookies without filling
130g unsalted butter, melted

If you want to bake the Tart crust in a more traditional way, you can see here

Panna Cotta Yogurt:

270ml heavy cream
200g Greek yogurt
2-3 Tbsp Agave syrup
1 Tsp Rose Extract or 2 Tbsp Rosewater
4 gelatin sheets

Rose Jelly:

230ml water
30ml Rosewater (adjust according to taste)
1 Tbsp sugar
2 gelatin sheets
A handful of raspberries

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Anthem of the Heart - Her 86m2 - 14b.jpg

Anthem of the Heart - Her 86m2 - 14a.jpg

🌱 Instructions:

No bake Tart
- Finely crush the cookies with cream filling into crumbs.
- Transfer them to a bowl, add melted butter and mix until crumbs are evenly moistened.
- Press the mixture onto the bottom and up the sides of tart pan.
- If you want the crust to be crispier, bake at 170 °C for 10 minutes (optional).
- Place in the fridge at least 20 minutes to firm up.
Panna Cotta Yogurt:
- Soak the gelatin sheets in cold water for at least 4 minutes to soften the gelatin and allow it to easily dissolve.
- Slowly heat up the heavy cream, remove gelatine sheets from water, squeeze out the excess liquid and put them into the heavy cream. Once it has completely dissolved, remove from the heat.
- Add agave syrup, rosewater/extract, and yogurt, stir well to ensure they’re all well mixed.
- Pour 1/2 - 1 cup on top of the tart crust.
- Place in the freezer for 10 minutes, then pour in the rest of the panna cotta mixture. Place in the fridge for at least 3 hours to set completely.
Rose Jelly
- Soak the gelatin sheets in cold water for at least 4 minutes to soften the gelatin and allow it to easily dissolve.
- Bring water to a boil, reduce the heat, then remove sheets from the cold water, squeeze out the excess liquid and put them into the saucepan.
- Add sugar, stir until fully dissolved.
- Add raspberries, crush them, and simmer for about 5 minutes.
  (The more raspberries you add, the more pop the color will be)
- Turn off the heat and add rosewater. Strain the raspberry residue, wait for it to cool a little bit, then pour into the panna cotta tart.
- Leave in the fridge for at least 1 hour.
- Garnish with dried roses petals and berries.