Tartellette ai Lamponi e Panna Cotta (Raspberry and Panna Cotta Tartlets)
Realisation time: 2 hours and a half + resting. Difficulty: medium. Makes 8 pieces.
🍽️ Makes 8
Ingredients
| 160 g | flour (chocolate shortcrust, for 6 shells) | |
| 80 g | butter | |
| 70 g | powdered sugar | |
| 20 g | almond flour | |
| 13 g | cocoa | |
| 1 | egg | |
| 250 g | raspberries (I used frozen) (raspberry jelly) | |
| 100 g | powdered sugar (raspberry jelly) | |
| 8 g | gelatine leaves (raspberry jelly) | |
| 150 g | dark chocolate 50% (ganache) | |
| 110 ml | cream (ganache) | |
| 2 tbsp | 30 ml | rum (ganache) |
| 1 tbsp | 15 ml | glucose (ganache) |
| ½ l | cream (panna cotta) | |
| 90 g | powdered sugar (panna cotta) | |
| 125 ml | whole milk (panna cotta) | |
| 6 g | gelatine leaves (panna cotta) | |
| ½ | vanilla pod (panna cotta) | |
| ½ cup | 120 ml | rum (panna cotta) |
Instructions
Chocolate shortcrust pastry
- Work the butter with the sugar without whipping it, add the egg and then the powders, until you get a homogeneous mixture. Put the dough in the fridge for at least 4 hours, then roll it out to a thickness of about 1/2 cm. Line the tartlet moulds and bake at 175 °C for 15-20 minutes.
Raspberry jelly
- Blend the thawed raspberries, pass them through a sieve to remove the seeds, add the pulp to the sugar and bring to a boil, add the soaked and squeezed gelatine and, when everything is warm but still liquid, pour it into the bottom of the tartlets up to the middle. Leave to set in the fridge.
Chocolate ganache
- Chop the chocolate and pour over the cream, brought to a boil, with the glucose, stir and then emulsify with an immersion blender, adding the rum. Pour the ganache over the raspberry jelly layer up to the edge of the tartlets and decorate with chopped pistachios. Put everything in the fridge.
Panna cotta
- Put the cream with the opened vanilla pod and the sugar to boil, remove from the heat and add the hot milk, in which you have dissolved the soaked and squeezed gelatine, and the rum.
- Pour into the silicone half-spheres or similar and, when they warm up, place them in the freezer.
- Once frozen, remove them from the moulds and place them on the tartlets, garnish with fresh raspberries or, to taste, with shapes made from the leftover jelly.
- Keep them out of the fridge for at least 4 hours before eating them.