Light and summery, this creamy panna cotta tart will keep you feeling guilt free this holiday season!
I haven't quite gotten through all the recipes I wanted to for this Christmas, but there was one recipe I promised myself I would share, this panna cotta tart with raspberry jelly!
It is 100% on the menu for the big day, and I'm really looking forward to indulging on all the right foods for my body.
This week I met a milestone of 20kg weight loss, it feels fantastic!
This recipe is a wee bit of a last minute rush, so no progress photos, but its super easy and you can make it a day ahead!
Initially I made this tart in a silicone pie dish - BIG MISTAKE
The panna cotta was so soft it wasn't easy to get the tart out, so the next time I tried this recipe, as above, I made the crust thicker. But it prevented the delicate and light panna cotta from shining!
So I recommend investing in a quiche dish with a removeable bottom, I got this one from Spotlight here. Its non stick and I was able to stick to my thinner crust, perfect!
This recipe begins with making the crust. Preheat the oven to 180C conventional.
Grease the quiche dish with a cooking spray and set aside.
In a small bowl, mix together almond flour, sweetener, xanthan gum and melted butter until well combined.
Press the crust into the tart tin, coming up the sides about 3/4 of the way. Poke holes with a fork across the base to avoid air pockets.
Bake in the oven for 8-10 minutes. Allow to cool on a cooling rack.
To make the panna cotta, first bloom the gelatin. Add the water to a small dish and sprinkle the gelatin powder over the surface. Stir it gently and allow to sit.
In a small sauce pan, add the sweetener, coconut milk and vanilla and heat on a medium heat, stirring often.
The key here is to only allow the coconut milk to heat enough that bubbles form around the edge of the pot. Take it off the heat and slowly pour the cream in, stirring.
Pour the panna cotta over the back of a spoon into the crust, and set in the fridge for 4 hours.
To make the jelly, add raspberries, water and sweetener to a saucepan and heat on a medium heat until boiling. Boil for 5 minutes, stirring often. While waiting for the raspberries, make another small dish of gelatin.
When the 5 minutes is up, strain the raspberries through a sieve, pushing with the back of a spoon to get as much of the juice as possible.
Add the gelatin mixture to the liquid and stir to dissolve. Allow to cool for about 20 minutes, before gently pouring on top of the panna cotta and setting in the fridge for another 1-2 hours.
Top with any festive toppings, we love raspberries, a sprinkle of pomegranate arils and mint leaves to garnish!
Panna Cotta Tart with Raspberry Jelly
Serves 8
Base ingredients:
150g Almond Flour
40g Sweetener
70g Butter (Or coconut oil to make it vegan) 1/2 Teaspoon xanthan gum
Panna cotta ingredients:
1 cup coconut milk
1 cup of cream (Or sub for coconut cream to make it vegan)
48g sweetener
2 teaspoon vanilla 2 teaspoons gelatin soaked in 40ml water
Raspberry jelly ingredients:
225g raspberries
60 ml water
56g sweetener
1 teaspoon of gelatin soaked in 20 ml water
Method:
Preheat the oven to 180C conventional and grease a quiche dish.
In a small bowl, add almond flour, sweetener, xanthan gum and melted butter. Combine to form a dough.
Press into the quiche dish and up the sides about 3/4 of the way.
Poke holes with a fork into the base and bake in the oven for 8-10 minutes. Transfer to a cooling rack.
Bloom gelatin for the panna cotta by adding water to a dish and sprinkling the gelatin powder over top and giving it a stir.
In a saucepan, add coconut milk, sweetener and vanilla. Heat on a medium heat, stirring often, until bubbles begin to form around the edge of the pot.
Slowly pour the cream into coconut and stir to combine. Allow to cool for 5 minutes.
Pour the panna cotta mixture into the tart shell on the back of a spoon, and allow to set in the fridge for 4 hours.
At the 3.5 hour mark, begin the raspberry jelly. Add raspberries, sweetener and water to a saucepan and heat on medium until boiling. Boil for 5 minutes.
Prepare the gelatin according to the ingredients list and allow to sit for a couple of minutes.
Strain the raspberries through a sieve using the back of a spoon.
Mix the gelatin into the liquid and stir until dissolved. Allow to cool for 20 minutes.
Gently pour the raspberry jelly over the panna cotta over the back of a spoon and allow to set in the fridge for 1-2 hours.
Decorate with raspberries, pomegranate arils, and festive green mint!
Per serve:
Net carbs: 7 Fat: 39g Protein: 7g Have you made this recipe?
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