Panna Cotta Fruit Tarts

Ingredients

Grams (g)
Jaconde
Icing sugar 250
Almond meal 190
Eggs 310
Butter (melted) 50
Plain flour 50
Whites 225
Sugar 50
Jaconde total 1125
Pannacotta
Milk 200
Caster sugar 50
Cream 200
Gelatine sheets 8
Vanilla bean 1
Pannacotta total 459
Decoration
Cremfil Classic Cocoa 80
Topfil 360
Cremfil Classic Vanilla 400
Decoration total 840
Glaze
Harmony Classic Neutre 100
Glaze total 100

Working Method

Jaconde
  1. Whisk first 3 ingredients for 10 minutes
  2. Mix butter and flour into the above mix
  3. Make a meringue with whites and sugar, fold through mixture
  4. Spread onto silpat mats and bake for 8-10 min at 200°C in a deck oven
  5. Cut out discs with cut outs in the middle

Pannacotta
  1. Boil milk and sugar, add soaked Gelatine, add cream and let it cool
  2. Once slightly thickened pour into tarts till ring is filled

Topfil
  1. Spread out and freeze; cut discs and place on top of Tart

Assembling
  1. Place Jaconde disc with hole in middle in tart shell
  2. Pour Pannacotta into hole and let set
  3. Pipe Topfil on top, then Cremfil on top and finally, garnish

About this Recipe

Complexity level:  

Claims

  • Taste Tomorrow