Tartlets with berry Panna cotta

Description

Tartlets with berries Panna cotta and custard white wine is Delightfully smooth and creamy flavor of the Panna cotta is set off by bright, explosive citrus flavor custard white wine and combines it all crunchy almond tartlet. An amazing dessert that can cook for everyone!

Ingredients

Butter

120 g
Powdered sugar

76 g
Flour almond

24 g
Lemon peel

1 piece
Salt
Chicken egg

1 piece
Flour

200 g
Yolk egg

4 piece
Water

2 Tbsp
Starch

20 g
Powdered sugar

120 g
Lemon juice

100 g
Wine white semi-dry

50 ml
Butter

80 g
Gelatin

15 g
Milk

400 ml
Cream

100 ml
Sugar

100 g
Vanilla

1 piece
Assorted berries

100 g
Grapes
Lemon peel

Cooking

The preparation of the dessert is most convenient to divide on 2 days - first prepare the Panna cotta and shortbread dough, the second bake cakes, cook the custard and assemble the cakes. Start with the Panna cotta. Gelatin cover with cold water and allow to swell. I used plate.

Mix milk with cream, heat until almost boiling (but do not boil!), add the sugar and a few drops vanilla extract*, dissolve the squeezed out gelatine in the milk. *If using a vanilla bean, then first it need to be split, scrape seeds and the hour hold in a mixture of hot milk and cream. Milk to cool to room temperature.

In silicone molds decompose frozen berry mix (make sure it was not a lot of ice, otherwise the Panna cotta will flow)

And pour the milk and cream. Leave in the fridge overnight to solidify.

Prepare the shortbread dough. In a bowl put the grated zest from one lemon, powdered sugar, plain, and almond* flour, salt and chilled butter, diced. Grind hands crumbs. *Almond flour can be obtained if small quantities grind in a coffee grinder almond nuts.

Beat one egg and quickly knead a soft elastic dough.

Wrap in cling film and remove overnight in the refrigerator.

In the morning take the dough out of the fridge, roll out between two sheets of parchment to a thickness of 0.3-0.5 cm, dough for the tartlets. The diameter of my plate - bottom 6 cm from the top 10 cm ramekins to put the cargo (dry beans) and bake for 15 minutes at T 180C, then remove the cargo and bake for another 5-6 minutes until Golden brown.

Prepare the custard white wine. Yolks lightly whisk the icing sugar, water and starch.

Mix the white wine and lemon juice, heat in saucepan until hot (do not boil!) A thin stream pour the mixture into the yolks, whisking constantly.

Then return all to the saucepan and cook until thick, stirring constantly.

Remove the cream from heat, allow to cool to 60C and enter the butter, stir.

Tartlets can be filled with warm cream, but then you have to cool them well before putting Panna cotta.

Shape with Panna cotta, omit for a few seconds in boiling water and turn on the Board.

Assembly. On the tartlets with the custard, place the Panna cotta on the side on the perimeter, install the cut half of the grapes, sprinkle with lemon zest and in the center put a berry. I have a black currant. I just turned 6 small tartlets and some of the pastry cream left. Dough had baked some cookies, cream just ate) If you wish, you can cook a couple of tartlets with cream.

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