Shortbread tartlet with red fruit panna cotta

Ingredients:

8.5 cm shortbread tartlet with butter, straight edge, ready to fill

300 g single cream

45 g vanilla sugar

70 g caster sugar

1 tablespoon grated galanga

2 g agar-agar

red fruit coulis

red berries

To make the panna cotta:

Heat the liquid cream over a low heat, add the vanilla sugar, grated galanga and agar-agar.

Whisk to combine.

Pour into the tartlets and leave to cool.

Refrigerate for at least 2 hours.

Preparing the coulis :

Place the red fruit in a saucepan with 70 g caster sugar and the water.

Heat gently until boiling while stirring.

Blend the mixture and strain through a fine sieve to remove the seeds.

Place in the fridge.

Our blogger's tip:

Decorate with a farandole of red fruit and coulis.

Take care to protect the tart shells from moisture when they are in the fridge.