Baking Set Panna-Cotta-Tarte
Coordinated set for creative baking and decorating
17% Rabatt
Baking Set Panna-Cotta-Tarte
Coordinated set for creative baking and decorating
Article no.:
19067
Summer is here! Enjoy a light, summery panna cotta tart with this set. Bake a delicate pastry case, fill it with delicious panna cotta cream and decorate the tart as desired.
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
26cm loose-bottomed tart tin
White leaf gelatine 50g
Heartbeat sprinkles 80g
White sugar flowers, 25mm, 16 pieces
Madagascan vanilla flavouring paste 100g
Ingredients (for one 26cm tin)
For the shortcrust pastry:
250g flour*
125g butter, at room temperature*
75g sugar*
50g whole egg (1 medium egg)*
1 pinch of salt*
Dried pulses for baking blind*
For the panna cotta cream:
3 sheets of gelatine
500g cream*
90g sugar*
125g mascarpone*
5g Madagascan vanilla flavouring paste
For decorating:
100g each of strawberries and raspberries*
Mint leaves*
Heartbeat sprinkles
Sugar flowers
*These items are also required and are not included.
For the shortcrust pastry, knead all the ingredients with an electric hand mixer, in a stand mixer or by hand until smooth, then leave to rest in the refrigerator for at least 2 hours. After chilling, roll the pastry out thinly on a lightly floured work surface. Grease the tart tin, for example with baking release spray, and line it with the pastry. If the pastry tears, simply patch it with another piece of shortcrust pastry. Prick the base several times with a fork, place a round piece of baking paper over it and weigh it down with dried pulses. Bake in a preheated oven at 180°C using top and bottom heat for approx. 20 minutes, then allow to cool completely.
For the cream, soak the gelatine leaves in cold water for 1020 minutes. Meanwhile, place the cream and sugar in a saucepan, bring to the boil and simmer over a medium heat for 5 minutes. Add the mascarpone and Madagascan vanilla flavouring paste and simmer for a further 5 minutes. If the mixture is not yet smooth, blend it again. Allow the cream to cool to approx. 60°C. Squeeze the gelatine leaves thoroughly and dissolve them in the cream. Pour half of the liquid cream into the tart case. Add the remainder only after placing the tart in the refrigerator, as the tin can otherwise overflow easily while being moved. Refrigerate for at least 2 hours. After chilling, carefully remove the tart from the tin and top with berries and mint leaves. Add the sugar flowers and sprinkles only shortly before serving.
The second image shows all items included in this great-value set.
Exact contents of the set, including detailed product and food information:
26cm loose-bottomed tart tin
White leaf gelatine 50g
Heartbeat sprinkles 80g
White sugar flowers, 25mm, 16 pieces
Madagascan vanilla flavouring paste 100g
Ingredients (for one 26cm tin)
For the shortcrust pastry:
250g flour*
125g butter, at room temperature*
75g sugar*
50g whole egg (1 medium egg)*
1 pinch of salt*
Dried pulses for baking blind*
For the panna cotta cream:
3 sheets of gelatine
500g cream*
90g sugar*
125g mascarpone*
5g Madagascan vanilla flavouring paste
For decorating:
100g each of strawberries and raspberries*
Mint leaves*
Heartbeat sprinkles
Sugar flowers
*These items are also required and are not included.
Preparation
For the shortcrust pastry, knead all the ingredients with an electric hand mixer, in a stand mixer or by hand until smooth, then leave to rest in the refrigerator for at least 2 hours. After chilling, roll the pastry out thinly on a lightly floured work surface. Grease the tart tin, for example with baking release spray, and line it with the pastry. If the pastry tears, simply patch it with another piece of shortcrust pastry. Prick the base several times with a fork, place a round piece of baking paper over it and weigh it down with dried pulses. Bake in a preheated oven at 180°C using top and bottom heat for approx. 20 minutes, then allow to cool completely.
For the cream, soak the gelatine leaves in cold water for 1020 minutes. Meanwhile, place the cream and sugar in a saucepan, bring to the boil and simmer over a medium heat for 5 minutes. Add the mascarpone and Madagascan vanilla flavouring paste and simmer for a further 5 minutes. If the mixture is not yet smooth, blend it again. Allow the cream to cool to approx. 60°C. Squeeze the gelatine leaves thoroughly and dissolve them in the cream. Pour half of the liquid cream into the tart case. Add the remainder only after placing the tart in the refrigerator, as the tin can otherwise overflow easily while being moved. Refrigerate for at least 2 hours. After chilling, carefully remove the tart from the tin and top with berries and mint leaves. Add the sugar flowers and sprinkles only shortly before serving.
Zutaten: See individual articles
Food company:
Pati-Versand
Passend dazu
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