Panna Cotta Tarts With Strawberries Recipes

PANNA COTTA TARTLETS WITH STRAWBERRIES

Steps:

• In a small bowl, sprinkle gelatin over the water; let soften 10 minutes.
• Prepare an ice-water bath. Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan, stirring occasionally. Add gelatin mixture, and cook over medium-low heat, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in crème fraîche and vanilla. Pour into a medium bowl set into ice-water bath. Let cool completely, stirring occasionally. Divide mixture evenly among six 5-ounce ramekins or custard cups. Refrigerate until set, 3 hours or up to 1 day.
• Place six 4-inch tart rings on a parchment-lined rimmed baking sheet. Divide dough into 6 pieces. On a lightly floured surface, roll out each piece of dough to a 6-inch round, 1/8 inch thick. Gently press each round into a tart ring. Trim excess dough flush with rings. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 375°F. Pierce bottoms of shells all over with fork. Line shells with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes more. Let cool on a wire rack. Remove from tart rings.
• Cook berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
• Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently invert onto a baked, cooled tart shell. Top with berries and sauce, and serve immediately.

PANNA COTTA TARTLETS WITH STRAWBERRIES

Steps:

• In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let soften 10 minutes. Brush the insides of 6 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
• Bring the cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add the gelatin mixture. Cook, stirring, until the gelatin and sugar are dissolved. Remove from heat. Whisk in the crème fraîche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide the mixture among the ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
• Line a rimmed baking sheet with parchment, and place 6 4-inch tart rings on top. Divide the dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with the top edge of the ring. Refrigerate the tart shells until cold, about 30 minutes.
• Preheat the oven to 375°F. Prick the bottoms of the tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until the edges are golden, about 18 minutes. Remove the parchment and weights; continue baking until the surfaces are golden, about 10 minutes. Let cool on a wire rack.
• Heat the berries, remaining 2 to 4 tablespoons sugar (depending on the sweetness of the berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
• Unmold the panna cottas: Dip the ramekins in warm water; pat dry. Run a small knife around the edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.

PANNA COTTA TARTS WITH STRAWBERRIES

Steps:

• Sprinkle gelatin over 3 tablespoons water; let soften 10 minutes. Brush insides of six 5-ounce ramekins or custard cups (3 1/4 inches in diameter) with oil.
• Bring cream and 1/2 cup plus 2 tablespoons sugar to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium-low; add gelatin mixture. Cook, stirring, until gelatin and sugar are dissolved. Remove from heat. Whisk in creme fraiche and vanilla. Pour into a medium bowl set in an ice-water bath. Let cool completely, stirring occasionally. Divide mixture among ramekins. Refrigerate until set, about 3 hours, or up to 1 day.
• Line a rimmed baking sheet with parchment, and place six 4-inch tart rings on top. Divide dough into 6 pieces. One at a time, roll out each piece into a 7-inch circle (1/8 inch thick) on a lightly floured surface. Press each into a tart ring; trim flush with top edge of ring. Refrigerate tart shells until cold, about 30 minutes.
• Preheat oven to 375 degrees. Prick bottoms of tart shells all over with fork. Line each with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 18 minutes. Remove parchment and weights; continue baking until surfaces are golden, about 10 minutes. Let cool on a wire rack.
• Heat berries, remaining 2 to 4 tablespoons sugar (depending on sweetness of berries), and vinegar in a skillet over medium-low heat, stirring, until juicy, about 5 minutes. Let cool slightly.
• Unmold panna cottas: Dip ramekins in warm water; pat dry. Run a small knife around edge of each panna cotta; gently coax, and invert onto a tart shell. Top with berries and sauce.