Vanilla Panna Cotta Tart

Vanilla Panna Cotta Tart

Hello.
I’m currently settling into my life as a graduate and enjoying not stressing about homework or exams, it’s rather strange but at the same time I am really enjoying all this extra time with Cas and Dines before L.E comes.

Today marks my 28th week of pregnancy and that means third and final trimester. Sadly it appears that I’ve gotten some complications that put a bit of a downer on my, what I thought was going to be an adventures and limited me (a lot). But that’s life and you suck it up and move on. We’ve had to rely on our parents this past week because I’m rather stubborn and I enjoy pushing myself to the limit, something I’ve been told you shouldn’t do when pregnant. Who knew?

Today, after I’ve felt that television, SoMe and pretty much everything else has become so rather boring this past week. I threw myself out in the kitchen to do some recipes (not a smart move). I ended up making a vanilla panna cotta tart, which has gone down rather well. I had gotten some new tart rings from my mother and father in law for my graduation (thank you) and I really needed to test them.

Short bread crust

Can be found here, posted it the previous week. Just one little note, the tart rings I use can be found here. I heated the oven to 150 degrees and let them cool until I poured the vanilla panna cotta into the tart rings. (Check for holes)

Vanilla Panna Cotta

  • 500 ml 50% cream.
  • 2.5 tsp gelatin powder.
  • 1/4 cup whole milk (sødmælk).
  • 1 whole vanilla pod.
  • 1/2 cup sugar.

In a small bowl, mix the gelatin powder and whole milk. Remember to mix it well.

In a saucepan toss in the 50% cream, sugar, vanilla beans and the pod. It gives flavor, heat it on medium and let it simmer for about 6-7 minutes on low. Once that’s done, take the saucepan off and whip in the gelatin mixture. Mix it well, you don’t want those lumps. In case of lumps, strain it through a mesh strainer and pour your mixture into another bowl or something you can pour from that isn’t the saucer. That can get messy.

Once you’ve filled up your tart rings, put them in the fridge, I let mine rest for 4-5 hours before I started decorating them.

Decorate with whatever you want. I decorated mine with roses, strawberries and raspberries. Because I had it left over in the fridge (say no to food waste!!). I would personally suggest sprinkling it with some passion fruit and add some nuts.

Love, Karina


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