Mini tarts with panna cotta and plum jelly

Name: Mini tarts with panna cotta and plum jelly - Daiana K.
Ingredients: Base: 150 g plain biscuits 50 g melted butter Panna cotta: 200 ml liquid cream 50 ml milk 30 g sugar 10 g gelatin granules Plum jelly: 12 plums 2 tablespoons water 1 teaspoon sugar 10 g gelatin granul

Dessert - Mini tarts with panna cotta and plum jelly by Daiana K. - Recipia

Mini tarts with panna cotta and plum jelly Welcome to my kitchen! Today I will share with you a delicious and elegant recipe: mini tarts with panna cotta and plum jelly. This quick and simple dessert will not only impress your guests but also bring a touch of refinement to any occasion. Panna cotta, a classic Italian dessert, combined with plum jelly, offers an explosion of flavors and textures. So, let’s get to work! Preparation time: 30 minutes (plus cooling time) Baking time: 0 minutes Total time: 30 minutes (plus 3 hours for cooling) Number of servings: 4 mini tarts Ingredients *For the crust:* - 150 g plain biscuits (choose quality biscuits, such as digestive biscuits for a crunchy texture) - 50 g melted butter (try to use unsalted butter for a milder taste) *For the panna cotta:* - 200 ml liquid cream (use cream with at least 30% fat content for a creamy texture) - 50 ml milk (whole milk will provide a richer flavor) - 30 g sugar (adjustable according to your preferences) - 10 g gelatin granules (make sure to use quality gelatin) *For the plum jelly:* - 12 plums (choose ripe and flavorful plums for an intense taste) - 2 tablespoons water (use cold water to activate the gelatin) - 1 teaspoon sugar (adjustable, depending on the sweetness of the plums) - 10 g gelatin granules (again, ensure it is of good quality) Step-by-step instructions 1. Preparing the crust: Start by crushing the biscuits in a blender or in a bowl using a rolling pin until you get a fine powder. If you prefer a crunchier crust, leave a few biscuits slightly larger for texture. In a bowl, add the crushed biscuits and pour the melted butter over them. Mix well until the mixture becomes homogeneous and has a wet sand appearance. It is important to use melted butter as it helps the biscuits bind together. 2. Forming the crust: Line two small detachable-bottom molds (12 cm) with plastic wrap. This will not only make it easier to remove the tarts but will also keep things clean. Divide the biscuit mixture into two equal parts and press each part into the molds, leveling with a teaspoon to achieve an even base. Make sure it is well compacted so that the crust does not crumble when sliced. 3. Preparing the panna cotta: Start by hydrating the gelatin: place the gelatin granules in 50 ml of cold water and let sit for 5-10 minutes. In a saucepan, combine the liquid cream, milk, and sugar. Bring the mixture to low heat, stirring continuously until the sugar dissolves completely. It is important not to let the mixture boil, just to become warm. Once the mixture is warm, add the hydrated gelatin, stirring until completely dissolved. Carefully pour the panna cotta over the biscuit base in the molds. Cover with plastic wrap and refrigerate for at least 3 hours, or until fully set. 4. Preparing the plum jelly: Meanwhile, let’s take care of the plum jelly. Wash the plums well, remove the pits, and cut them in half. Place them in the blender bowl and puree until you get a smooth consistency. If you want a finer texture, strain the puree through a sieve. Hydrate the gelatin in 50 ml of cold water, just as you did before. In a saucepan, combine the plum puree, sugar, and 2 tablespoons of water. Bring the mixture to low heat, stirring constantly until the sugar dissolves completely. When the mixture is warm, add the melted gelatin and mix well. 5. Assembling the tarts: Once the panna cotta has set, remove the molds from the refrigerator. Carefully pour the plum jelly over the panna cotta, being careful not to mix the two layers. Cover again and refrigerate for another 1-2 hours, or until the jelly has set. 6. Serving: Once the jelly has set, it’s time to remove the mini tarts from the molds. Carefully remove the wrap and place them on a serving platter. A nice idea to give them a festive touch is to decorate the edges with crushed biscuits or slices of fresh plums. You can also add a mint leaf for a vibrant look! Practical tips: - Panna cotta can be flavored with various essences, such as vanilla, almond, or lemon, to add a personal touch. - If you don’t have plums, you can use any seasonal fruit, such as strawberries or raspberries, for the jelly. - Use containers of different sizes to create variations in presentation. Mini jars or cups are an excellent choice! Nutritional benefits: This dessert contains natural ingredients and, although it is a delicacy, also offers vitamins from fruits. Plums, for example, are rich in antioxidants, fiber, and vitamins, aiding digestion and having a positive effect on heart health. Calories: One mini tart contains approximately 250-300 calories, depending on the ingredients used and the serving sizes. It is a delicious choice that can be enjoyed in moderation. Frequently asked questions: - Can I use plant-based gelatin instead of animal gelatin? Yes, you can use agar-agar or another plant-based gelatin, but make sure to follow their specific preparation instructions. - Can I prepare panna cotta a day in advance? Absolutely! This dessert keeps well in the refrigerator and is even tastier the next day when the flavors have melded. - What drinks pair well with these mini tarts? A glass of sweet wine or a fruit tea infusion will perfectly complement this refined dessert. In conclusion, mini tarts with panna cotta and plum jelly are an excellent choice for any occasion, bringing a touch of sophistication and an unforgettable taste. I hope you enjoyed this recipe and encourage you to try it at home. Cooking can be a true art, and each recipe is an opportunity to express your creativity. Enjoy your meal!

Mini tarts with panna cotta and plum jelly

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