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

  1. Preheat your oven to 160°C.
  2. Place the Chocolate Shortbread Shells on a baking tray to thaw to room temperature - approximately 30 minutes. 
  3. Once thawed, bake Chocolate Shortbread Shells unfilled at 160°C for 12-16 minutes.
  4. Allow the pre-baked shells to cool, then coat with chocolate to seal.
  5. Bash the lemon grass to release flavour and cut galangal into pieces. Place in pot with milk, sugar, and cream.
  6. Heat milk, sugar, and cream with all spices until just about boiling.
  7. Remove from heat and leave the liquid to infuse all the flavours for 1 hour.
  8. Add gelatine to water and allow to bloom.
  9. Strain liquid and discard spices.
  10. Add gelatine to liquid and stir to combine.
  11. Pour liquid into pre-baked Chocolate Shortbread Shells and place in the refrigerator/ cold room to set.
  12. Garnish and serve, or store in an airtight container in the refrigerator/ cold room for later use.

View our full range of Chocolate Shortbread Pastry Shells.