Pannacotta is one of the simplest desserts to make. It is a jelly based on milk and cream, and basically all that you are doing is warming the ingredients then setting them with gelatine. The vanilla cream in this tart, with a hint of lime in the background, tastes delicious. The tart is topped with a thin layer of lime jelly, enhancing the lime flavour, and adding an appealing shine to the top of the tart.
Follow the instructions to roll out the pastry and use it to line twenty
To make the pannacotta, put the cream, milk and sugar in a saucepan over medium heat. Scrape the seeds from the vanilla bean into the pan and add the bean. Stir for about 2 minutes, or until the sugar dissolves, then remove from the heat just before the mixture boils. Stir in the lime zest. If using gelatine leaves, soak them in 1 litre (
Pour the cream mixture through a fine sieve to remove the vanilla bean and lime zest, then carefully pour into the tart shells, filling them to three-quarters full. Place in the refrigerator to fully set, about 2 hours.
While the pannacotta is setting, make the lime jelly. Put the lime juice, water and sugar in a small saucepan over medium heat and bring just to the boil. Remove from the heat. If using gelatine leaves, soak them in 1 litre (
Allow the lime jelly to cool to room temperature, then carefully spoon
This pannacotta can also be made in ramekins and served as a dessert if you wish. This recipe yields enough for about six
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