Preparation
Step 1
Make the biscuit base. Grease and line a 20 x 30cm pan with baking paper, leaving 2-3cm overhang. Blitz the shortbread, coconut and pistachios in a food processor until combined. Pulse in the butter then tip in to the prepared tin. Use the back of a spoon to press into the base. Chill.
Step 2
Mix the cream cheese and rose jam in a small bowl. Spread over the biscuit base then chill again.
Step 3
For the panna cotta, follow pack instructions for your gelatine. Set a saucepan with the condensed milk, milk, pistachios, sugar and vanilla seeds over a low heat then bring to a simmer.
Step 4
Cool for 5 minutes, stir in the gelatine then leave to cool. Strain then pour over the biscuit and jam layers, leaving a small gap at the top.
Step 5
Return to the fridge and leave to set for 4 hours, or ideally overnight.
Step 6
To serve the slices, garnish with powdered pistachios and a drizzle of the sweet syrup.
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