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Nomad Chef
By Nomad Chef

Whipped panna cotta tart with almond crust

5 steps
Prep:1hCook:30min
Cream and berries go together like Dame Edna and gladioli.
Updated at: Thu, 17 Aug 2023 14:12:12 GMT

Nutrition balance score

Unbalanced
Glycemic Index
49
Low
Glycemic Load
24
High

Nutrition per serving

Calories735.4 kcal (37%)
Total Fat56.4 g (81%)
Carbs48.6 g (19%)
Sugars33.9 g (38%)
Protein11.3 g (23%)
Sodium105.4 mg (5%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 180°C. To make the crust, place almonds and biscuits in a food processor and whiz to fine crumbs. Pulse in butter, then add egg and pulse to combine. Press into the base and sides of a 22cm x 3cm-deep loose-bottomed tart pan and chill for 10 minutes. Bake for 15 minutes or until light golden. Cool completely.
Step 2
For the whipped panna cotta, place pure cream, 80g sugar and vanilla in a saucepan over medium heat and bring to just below boiling point. Soak the gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from the gelatine, then stir into the cream mixture until melted and combined. Remove from heat. Strain through a sieve. Cool to room temperature, then whisk in double cream.
Step 3
Chill, whisking every 15 minutes, for 2 hours or until thick and set but malleable.
Step 4
Meanwhile, place 1 tbs berries, 1/2 sliced plum, remaining 1/4 cup (55g) sugar and 1/4 cup (60ml) water in a pan over medium heat, stirring until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Strain, discarding solids. Cool completely.
Step 5
Whisk the panna cotta cream one final time before spooning into the almond tart case. Top with blueberries and plum halves and drizzle with the cooled syrup to serve.
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