Tratelette Panna Cotta, Raspberry (For 6 tarts)

Tratelette Panna Cotta Raspberry (For 6 tarts)

Tratelette Panna Cotta Raspberry (For 6 tarts)




140g butter

75g icing sugar

2g salt

25g almond powder

1 egg

250g T55 flour


50g soft butter

50g sugar

50g almond powder

1 whole egg

1 pinch of salt

5g flour


125g liquid cream

15g sugar

1/2 vanilla bean

1 sheet of gelatine (2g)


100g raspberry puree

10g sugar

1 sheet of gelatine (2g)Fresh raspberriesWhite velvet spray bomb


Sweet dough and almond cream

Work the soft butter with the icing sugar, add the almond powder, salt and egg. Then stir in the flour without overworking the dough, film and block in the fridge at least overnight.
The next day, spread it thinly over 2 mm and darken the 7 cm tart circles. Bake at 210oC, lower the oven temperature to 175c after 8-10 minutes and continue cooking until the bottoms begin to colour.
Take them out of the oven and make the almond cream: work the ointment butter with the sugar, add the almond powder, salt, egg and finally the flour. Fill the pre-cooked tart shells with almond cream and place in the oven at 150oC for about 12 minutes



Vanilla panna cotta

Rehydrate gelatin in cold water.
In a small saucepan, put the liquid cream, vanilla beans and sugar and bring to a boil. Add the gelatin out of the heat and pour the panna cotta into the Pixmoule until the second demarquation. Block in the freezer for an hour.

Raspberry confit

Rehydrate gelatin in cold water.
Heat the raspberry puree with the sugar and add the gelatin out of the heat. Pour the confit into the Pixmoule, over the frozen panna cotta and put it back in the freezer for several hours.

Assembling raspberry panna cotta tarts

Unmould the panna cotta/confit cubes from raspberries and place them on a rack before covering them with white velvet toppings (to be made outdoors, in the dishwasher or protecting the worktop).


Using a toothpick and a small spatula, place each cube on the tart shells and decorate the rim with fresh raspberries. Thaw the raspberry panna cotta tarts in the fridge for a few hours before tasting.

Good achievement!





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