06 Dec Whipped Panna Cotta Tart with Summer Fruit
Foodie Friday: Tempt your tastebuds with this Whipped Panna Cotta Tart with Summer Fruit. It’s a deliciously perfect summer dessert. And it’s got fruit so it’s healthy, right?!
Prep: 1:00 Hr
Cook: 0:05 Mins
- 2 tbs lemon juice
- 2 tsp gelatine powder
- 2 cups (500ml) thickened cream, divided
- 200ml crème fraîche
- 2/3 cup (150g) caster sugar
- 100g Belgian White Chocolate, melted
- 2 tsp canola oil
- 170g Shortbread Fingers
- 1 cup (160g) Australian Dry Roasted Almonds
- 1/4 cup loosely packed small mint leaves
SUMMER FRUIT TOPPING
- 2 small ripe white or yellow peaches, pitted, cut into 2cm wedges
- 2 small ripe white or yellow nectarines, pitted, cut into 2cm wedges
- 1/2 cup (100g) cherries, pitted, halved
- 1 lemon, rind finely grated, juiced
- 1 tbs caster sugar
In a small bowl, combine lemon juice with 1 tbs water. Sprinkle gelatine over and stir to blend. Let stand for 5 mins to soften the gelatine.
In a medium bowl, gently whisk 1 cup (250ml) cream with the crème fraîche to combine. In a small saucepan, bring 2/3 cup (150g) sugar and remaining 1 cup (250ml) cream to a simmer over medium heat. Whisk in gelatine mixture until gelatine dissolves. Whisk into the crème fraîche mixture. Cover and chill for 8 hours or until set.
Meanwhile, in a small bowl, stir the chocolate and oil until blended. In a food processor, process biscuits and almonds into fine crumbs. Add chocolate mixture and a pinch of salt and pulse until combined. Press into a 3.5cm-deep, 24cm (base measurement) round fluted tart tin with removable base. Freeze for 10 mins or until firm. Transfer to a platter. Place in the fridge to chill.
In the bowl of a stand mixer fitted with a whisk attachment, whisk the crème fraîche mixture on medium-high speed for 3 mins or until thick, stiff peaks form. Spoon into the tart shell. Chill for 30 mins or until set.
To make the summer fruit topping, while the tart is chilling, in a bowl, toss the peaches, nectarines, cherries, lemon rind, lemon juice and sugar to coat. Let stand at room temperature, tossing occasionally, for 30-45 mins or until juices form.
Spoon the summer fruit topping over the tart and sprinkle with mint.
Source link: www.taste.com.au