Summary

Ingredients

Ingredients for the cantuccini base:

• 250 g flour
• 1 teaspoon Baking powder
• 180 g suar
• 1 tablespoon vanilla sugar
• 4 drops bitter almond oil
• 1 pinch (s) salt
• 30 butter, room temperature
• 3 egg (s), size M
• 170 g almond (s), whole kernels, peeled
• 1 organic lime (s), zest it
• Flour for the work surface
• 25 g mararine, melted

Ingredients for the panna cotta:

• 300 ml cream
• 80 g couverture, white
• 250 g yourt
• 1 lime (s), juice it
• 1 vanilla pod (s)
• 50 grams sugar
• 4 sheets gelatin

Ingredients for the garnish:

• 5 physalis
• 1 teaspoon almond sticks
• powdered sugar

Ingredients for the fruit salad:

• 1 apple, sweet
• 1 pear (s)
• 1 orange (s)
• 0.5 ½ lemon (s), juice from it
• 1 tablespoon agave syrup
• 1 piece (s) ginger root, approx. 3 cm long

Print Recipe Pin Recipe

Instructions

1. 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 25 g margarine, and work into a shortcrust pastry. Finally knead in the almonds. Cover the dough and chill for at least 30 minutes.
2. In the meantime, prepare the fruit salad. Peel and finely dice the apple. Wash the pear and cut into fine cubes, preferably with the skin on. Peel and dice the orange as well. Peel the ginger, grate it finely and mix it with the fruit. Season with lemon juice and agave syrup to create a sweet and sour note. This can vary a little depending on the sweetness of the fruit, so do not add lemon juice and agave syrup at once, but season to taste in between. Chill the fruit salad and let it steep for at least 1 hour.
3. Now preheat the oven to 180 ° C fan-assisted air. Line a baking sheet with parchment paper.
4. Divide the cantuccini dough into 3 equal strands on a floured work surface. Shape approx. 30 cm long rolls and bake for about 15 minutes until golden. Take out of the oven and let cool for 10 minutes.
5. Reduce the oven temperature to 160 ° C. Use a knife to cut the rolls of dough into 1 cm wide pieces and divide them between two baking trays. Then bake in the hot oven for another 12-15 minutes. Let the cantuccini cool for 15 minutes.
6. Now soak the gelatine for the panna cotta in cold water according to the instructions on the packet.
7. Roughly chop the couverture and melt it with the cream and sugar in a saucepan while stirring. Slice open the vanilla pod, scrape out the pulp and also put it in the saucepan (you can use the pod to make vanilla sugar later). 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 the lime juice and season to taste. The liquid may taste strongly of lime, because the gelatin reduces the lime taste afterwards.
8. Line 2 plates with baking paper and place 5 serving rings 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 can be used. Then pour equal parts of the still liquid panna cotta into the serving rings and chill for at least 2 hours.
9. Remove the panna cotta from the serving rings by carefully cutting along the edge of the dish with a knife, and then slowly pulling up the ring.
10. Place the resulting tartlet on a dessert plate with a lifter and decorate with a physalis and a few chopped almonds. Add 1 tablespoon fruit salad, if possible without juice. Now place a teaspoon across the plate and powder with icing sugar. Carefully remove the spoon and serve.
11. Svea prepared this recipe as a dessert in the program “The Perfect Dinner” - Day 5 from Bielefeld on Friday, May 15th, 2020.