Panna Cotta Fruit Tarts - Puratos

Ingredients

Working Method

Jaconde

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

Pannacotta

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

Topfil

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

Assembling

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

About this Recipe

Complexity level:

Claims

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