Dessert variation – Raspberry tartlet, panna cotta with mango passion fruit and limoncello

Ingredients for 5 servings:

• 280 g wheat flour
• 120 g butter
• 90 g powdered sugar
• 1 egg(s)
• ½ tsp vanilla paste
• 1 pinch of salt
• ½ lemon zest
• 1 ½ egg yolks
• 38 g sugar
• 20 g cornstarch
• 165 g whole milk
• 1 vanilla pod(s)
• 50 g chocolate, Swiss, white, chopped
• 150 g cream
• 1 ½ dl full cream
• ½ pack of cream stiffener
• 2 tsp powdered sugar
• ½ lemon(s), juice
• 125 g raspberries
• 1 tsp powdered sugar
• 1 ½ sheets of gelatin
• 25 large raspberries, fresh, or 30 small
• Lemon zest
• 4 dl full cream
• 4 tbsp sugar
• 1 vanilla pod(s)
• 2 sheets of gelatin
• ½ mango(s)
• 2 passion fruits

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

from the show “The Perfect Dinner” on VOX from 16.07.2024

For the shortcrust pastry, knead the butter with powdered sugar, lemon zest, vanilla paste, and salt. Knead in the egg. Then add the flour and quickly knead everything into a smooth dough. Important: The shortcrust pastry should only be kneaded for as long as necessary, i.e. until everything has come together. Otherwise, it will be difficult to work with afterwards because the dough will tear easily. Flatten the dough slightly on a sheet of plastic wrap, wrap it in the film, and refrigerate for at least 30 minutes. Then roll it out to a thickness of 3 mm. Cut out five circles each 7 cm in diameter (or the size of your tartlet tin). Cut five strips of dough (ribbons), each 2 cm wide and 20 cm long. Place the circles in the tartlet tin and attach the strips of dough as the edge. Refrigerate for another 30 minutes. Pierce the base of the tartlets with a fork and bake for 15-20 minutes at 160°C (320°F) top/bottom heat until golden brown. After baking, let them cool completely on a wire rack. For the vanilla cream, whisk the egg yolks, sugar, and cornstarch until light and fluffy. Bring the milk to a boil with the vanilla seeds, the scraped vanilla pod, and the white chocolate. Carefully add the egg yolk, sugar, and cornstarch mixture and let the cream thicken over medium heat, stirring constantly. Immediately strain the mixture into a clean bowl and place cling film directly on top to prevent a skin from forming. Chill. Once the vanilla cream is completely cold from the refrigerator, whip it again, then whip the cream until stiff peaks form, and carefully fold it into the vanilla cream. For the lemon cream, whip the cream with the cream stiffener, add the powdered sugar, and lemon juice. Season to taste and, if desired, sweeten to taste or add a little more lemon juice. Transfer the cream to a piping bag fitted with a star or perforated nozzle and chill. For the raspberry puree, puree the raspberries with the powdered sugar. Soften the gelatin in cold water. Heat the raspberry puree in a small pan, squeeze out the softened gelatin, and add it to the puree. Heat just until the gelatin is completely melted. Mix well and transfer to a piping bag. Fill the shortcrust tartlets with the vanilla cream. Place a dollop of raspberry puree on top of the vanilla cream. Arrange the raspberries in a circle around the edge, with the point facing down (so that the opening is visible). Depending on the size, you will need 5 or 6 raspberries per tartlet. Fill the raspberries with the raspberry puree. Pipe a dollop of lemon cream into the center of the tartlets. Refrigerate the tartlets. Before serving, dust with powdered sugar and sprinkle with grated lemon zest. For the panna cotta, bring the cream, sugar, and vanilla seeds to a boil, stirring occasionally, then remove from the heat and let stand for 10 minutes. Soften the gelatin, squeeze it out, and add it to the cream mixture. Melt it completely and mix everything well. Pour into small bowls or glasses. Cover with a clean tea towel and let it cool to room temperature. Then refrigerate to set. This takes about three hours. Finely dice the mango and mix with the passion fruit seeds. Top the panna cotta with the raspberry tartlet, panna cotta, and a chilled shot glass of good limoncello on large plates and serve. Stella prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 2 in Zurich – on Tuesday, July 16, 2024.