vanilla & lime pannacotta tart

makes 20

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.

ingredients

1 quantity sweet shortcrust pastry

Vanilla and Lime Pannacotta

400 ml (14 fl oz) pouring (whipping) cream (35% fat)

200 ml (7 fl oz) full cream (whole) milk

120 g (4¼ oz) caster (superfine) sugar

½ vanilla bean, split lengthways

finely grated zest of 2 limes

2 x 2 g (¹/₁₆ oz) gelatine leaves or 1 teaspoon gelatine powder

1 tablespoon freshly squeezed lime juice

1 tablespoon water

Lime Jelly

320 ml (11 fl oz) freshly squeezed lime juice

80 ml (2½ fl oz/¹/₃ cup) water

80 g (2¾ oz/¹/₃ cup) caster (superfine) sugar

6 x 2 g (¹/₁₆ oz) gelatine leaves or 3 teaspoons gelatine powder

method

Follow the instructions on sweet shortcrust pastry (pâté brisée) to roll out the pastry and use it to line twenty 8 cm (3¼ inch) round fluted loose-based tart tins. Set the pastry cases in the freezer for at least 20 minutes.

Blind bake the tart cases in a preheated 200°C (400°F/Gas 6) oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool.

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 (35 fl oz/4 cups) cold water for about 2 minutes to soften, then squeeze to remove the excess water. Stir into the cream mixture with the lime juice and water. If using powdered gelatine, put the gelatine in a saucepan over low heat with the lime juice and water, stir to dissolve the gelatine, then stir into the cream mixture. Allow to cool to room temperature, about 1 hour.

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 (35 fl oz/ 4 cups) cold water for about 2 minutes to soften, then squeeze to remove the excess water. Stir into the lime juice mix. If using powdered gelatine, mix in a bowl with the water and 2 tablespoons lime juice, stirring well. Put the remaining lime juice and sugar in a small saucepan over medium heat and bring just to the boil. Remove from the heat and stir in the gelatine mix to dissolve.

Allow the lime jelly to cool to room temperature, then carefully spoon 1–2 tablespoons of the jelly over the pannacotta in each tart shell — the pannacotta mix must be completely set at this stage or the jelly will pour straight through it. Take care not to damage the smooth top of the pannacotta while spooning over the jelly. Place back in the refrigerator for 1 hour to set.

variation

This pannacotta can also be made in ramekins and served as a dessert if you wish. This recipe yields enough for about six 100 ml (3½ fl oz) ramekins. Simply pour the jelly into the moulds, allow to set, then pour over the pannacotta and refrigerate until set.