Yoghurt Lime Panna Cotta on Cantuccini Base with Ginger Fruit Salad

For the cantuccini batter, mix the flour, baking powder, sugar and vanilla sugar. Then add all the other ingredients with the exception of the almonds and work into a shortcrust pastry. Finally knead in the almonds. Cover the dough and chill for at least 30 minutes.

In the meantime, prepare the fruit salad: peel the apple and dice it finely. Wash the pear and cut into fine cubes with the skin. Peel the orange and also dice it. Peel and grate the ginger and mix with the fruit. Season with lemon juice and agave syrup to create a sweet and sour note. Chill the fruit salad and let it steep for at least 1 hour.

Now preheat the oven to 180 degrees (convection). Line the baking sheet with parchment paper. Divide the cantuccini dough into three equal-sized strands on a floured work surface and shape into approx. 30 cm length. Bake in the oven for 15 minutes until golden. Take out of the oven and let cool for 10 minutes.

Reduce the oven temperature to 160 degrees C. Use a knife to cut the rolls of dough into 1 cm wide strips and divide them between two baking trays. Then bake in the oven for another 12 to 15 minutes. Let the cantuccini cool for 15 minutes.

Now soak gelatine in cold water for the panna cotta according to the instructions on the packet. Roughly chop the couverture and melt it with the cream and sugar in a saucepan while stirring. Slit open the vanilla pod, scrape out the pulp and also add to the saucepan. The bowl can later be used to make vanilla sugar. Heat the cream strongly, but do not boil it. Squeeze out the gelatine and dissolve it in the hot cream. Then cool the cream mixture in a cold water bath and slowly fold in the yogurt. Add lime juice and season to taste. The liquid may taste strongly of lime, because the gelatin reduces the lime taste afterwards.

2 Line the plate with baking paper and place 5 serving rings (standard size) on top. Crumble 20 cantuccini with a rolling pin and mix with the melted margarine. Spread this mixture evenly on the serving rings. Press firmly with the associated tamper (alternatively a glass is possible). Then pour equal parts of the still liquid panna cotta into the serving rings and chill for at least 2 hours.

Remove the panna cotta from the serving rings by carefully cutting along the edge of the mold with a knife and then slowly pulling the ring up. Place the resulting tartlet on a dessert plate with a lifter and decorate with a physalis and a few chopped almonds. Add a tablespoon of fruit salad (if possible without juice). Now place a teaspoon across the plate and powder with icing sugar. Remove spoon and serve.