Baking Heaven April 2020

76 baking heaven APRIL WWW.FOODHEAVENMAG.COM

MASTERCLASS

CHAMOMILE PANNA

COTTA TART

This really is a dreamy dessert – sweet,

creamy and meltingly unctuous, and the

pristine white surface makes the perfect

canvas for artistic decoration. The panna

cotta can, of course, be made without the

encasing pastry, but doing so would mean

losing the welcoming crunch. There will be

a little of the panna cotta mix left over,

which if set into a separate glass will

provide a perfect gluten-free alternative

dessert, should one be needed.

SERVES 8 -10

You will need

a fl uted, loose-bottomed 23x3.5cm

(9x1½in) circular tin

For the pastry case

1 quantity of sweet shortcrust pastry

(see page 74)

egg wash (see page 74)

For the panna cotta

150ml (5fl oz) milk

4 chamomile tea bags

4 gelatine sheets (I use Dr. Oetker)

800ml (26fl oz) double cream

200g (7oz) caster sugar

For the topping

a selection of prepared fresh fruits

Photography by

Peter Cassidy

We love Julie's

creati ve designs!

Check out her Instagram

for inspiration

@julie_jonesuk