Asian Inspired Panna Cotta Tart
Ingredients
- 12 Ready Bake 85mm Chocolate Shortbread Shells (SSCH85)
- 2 cinnamon sticks
- 4 star anise
- 1 lemon grass stick
- 10g galangal root
- 300ml full cream milk
- 300ml thickened cream
- 70g caster sugar
- 5g gelatine
- 20ml water
- 100g chocolate - to coat pastry shells
Method
- Preheat your oven to 160°C.
- Place the Chocolate Shortbread Shells on a baking tray to thaw to room temperature - approximately 30 minutes.
- Once thawed, bake Chocolate Shortbread Shells unfilled at 160°C for 12-16 minutes.
- Allow the pre-baked shells to cool, then coat with chocolate to seal.
- Bash the lemon grass to release flavour and cut galangal into pieces. Place in pot with milk, sugar, and cream.
- Heat milk, sugar, and cream with all spices until just about boiling.
- Remove from heat and leave the liquid to infuse all the flavours for 1 hour.
- Add gelatine to water and allow to bloom.
- Strain liquid and discard spices.
- Add gelatine to liquid and stir to combine.
- Pour liquid into pre-baked Chocolate Shortbread Shells and place in the refrigerator/ cold room to set.
- Garnish and serve, or store in an airtight container in the refrigerator/ cold room for later use.
