Name: Whipped panna cotta tart with summer fruit recipe
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 1
Ingredients: 42.00 gm lemon juice; 6.00 gm gelatine powder; 500ml thickened cream; 200ml crème fraîche; 150g caster sugar; 100g Belgian White Chocolate, melted; 9.20 gm canola oil; 170g Shortbread Fingers; 160g almond; 62.50 ml loosely packed small mint leaves; 2 small ripe white or yellow peaches, pitted, cut into 2cm wedges; 2 small ripe white or yellow nectarines, pitted, cut into 2cm wedges; 100g cherry; 1 lemon, rind finely grated, juiced; 20.00 gm caster sugar

Whipped panna cotta tart with summer fruit recipe

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Prep Time:
60 minutes

Cook Time:
5 minutes

Total Time:
65 minutes

Indulgent whipped panna cotta tart: crunchy, creamy, and sticky sweet by Curtis Stone.

Ingredients:

6.00 gm gelatine powder
500ml thickened cream
200ml crème fraîche
150g caster sugar
100g Belgian White Chocolate, melted
9.20 gm canola oil
170g Shortbread Fingers
160g almond
62.50 ml loosely packed small mint leaves
2 small ripe white or yellow peaches, pitted, cut into 2cm wedges
2 small ripe white or yellow nectarines, pitted, cut into 2cm wedges
100g cherry
1 lemon, rind finely grated, juiced
20.00 gm caster sugar

Instructions:

Mix lemon juice with water in a small bowl. Sprinkle gelatin over, stir to combine, and let sit for 5 minutes to soften.
Combine 1 cup (250ml) of cream with crème fraîche in a medium bowl. Simmer 2/3 cup (150g) sugar with the remaining 1 cup (250ml) cream in a small saucepan. Add gelatine mixture, whisking until dissolved. Incorporate into the crème fraîche mixture. Chill covered for 8 hours until set.
Next, blend the chocolate and oil together in a small bowl. Then, in a food processor, finely grind the biscuits and almonds into crumbs. Add the chocolate mixture and a pinch of salt, then pulse until well combined. Press the mixture into a 3.5cm-deep, 24cm round fluted tart tin with a removable base. Freeze for 10 minutes until firm, then transfer to a platter and chill in the fridge.
Use a stand mixer with a whisk attachment to whip the crème fraîche mixture on medium-high speed for 3 mins until thick, stiff peaks form. Transfer the mixture to the tart shell and refrigerate for 30 mins until set.
Prepare the summer fruit topping by combining peaches, nectarines, cherries, lemon rind, lemon juice, and sugar in a bowl. Allow the mixture to sit at room temperature, tossing occasionally, for 30-45 minutes until juices are released.
Top the tart with the summer fruit topping and garnish with fresh mint leaves.

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