Ingredients for 6 pieces:
Dough:
200 g flour
50 g powdered sugar
100 g butter
1 egg (M)
fat for the ramekins
Panna Cotta:
180 g sour cherries
5- 6 sheets white gelatine
200 g cream
pulp of a vanilla pod
1 cinnamon stick
200 g creme fraiche
Also:
For garnish: Cherries and lavender flowers
Preparation:
1. Knead flour, sugar, butter, egg into a dough. Grease ramekins (brioche molds approx. 8cm in diameter). Line ramekins with dough and chill for at least 30 minutes.
2. Prick the dough several times with a fork. Blind bake the ramekins, line them with baking paper and weigh down with pulses. Bake ramekins in preheated oven at 180°C(convection oven 160°C) for approx. 15 minutes. Remove ramekins. Allow to cool, lift baking paper with the pulses from the tartlets.
3. For the panna cotta: Pit and puree the cherries. Soak gelatine in cold water. Boil the cream with the pulp of a vanilla pod and the cinnamon stick. Remove cream from heat. Dissolve gelatine in it. Fold in cherry puree. Stir the crème fraîche into the cooled crème, fill it into the tartlets and refrigerate for approx. 3 hours.
4. Garnish the tartlets with cherries and lavender blossoms.
Preparation time approx. 40 minutes without cooling time
Nutritional values per piece approx.:
Calories: 528
Joule: 2211
Protein: 7,4 g
Fat: 38,8 g
Carbohydrates: 37.2 g
(FoodCentrale by ddp images)
