Recette: Appétissant Tarte panna cotta fraises framboises sur un crumble aux pistache

Tarte panna cotta fraises framboises sur un crumble aux pistache.

Tarte panna cotta fraises framboises sur un crumble aux pistache Vous pouvez avoir Tarte panna cotta fraises framboises sur un crumble aux pistache utilisant 12 Ingrédients et 4 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Tarte panna cotta fraises framboises sur un crumble aux pistache

  1. C'est of . 200 gr galette St Michel.
  2. Préparer .75 gr of beurre.
  3. C'est of COMPOTE FRAMBOISE:.
  4. Préparer .150 gr of purée de framboises.
  5. Vous avez besoin .30 gr of sucre.
  6. Vous avez besoin .4 gr of gélatine (soit 2 feuilles).
  7. C'est of PANNA COTTA CHOCOLAT BLANC FRAISES 🍓:.
  8. Préparer .120 gr of chocolat blanc.
  9. Vous avez besoin .80 gr of lait.
  10. C'est .40 gr of purée de framboises.
  11. C'est .150 gr of crème liquide.
  12. Préparer .5 gr of gélatine (2,5 feuilles).

Tarte panna cotta fraises framboises sur un crumble aux pistache instructions de recette

  1. Préparez le fond de la tarte : Réduisez les biscuits en miette et ajoutez le beurre, versez dans une moule à tarte et tassez-le dans le fond avec le dos d'une cuillère. Faire bien remonter cette croûte sur les côtés pour former le bords. Laissez prendre au congélateur, le temps de préparation de la compote. -Préparation de la compote fraises framboise Faite ramollir la gélatine dans l eau froide. Dans une casserole, portez la purée et le sucre à ébullition ajoutez.
  2. Ajoutez la gélatine essoré. Mélangez bien puis laissez tiédir. Puis versez sur le fond de la tarte. Laissez ensuite prendre 1 heure au congélateur..
  3. PRÉPARATION PANNA COTTA : faitez ramollir la gélatine dans de l'eau froide. Haché le chocolat blanc. Faitez bouillir le lait ajouter le lait chaud, versez sur le chocolat puis mélangez ensuite ajouter la pure et la crème froide. Laissez tiédir.
  4. Sortez la tarte du congélateur et versez la panna cotta sur la compote de framboises jusqu'à au bords. Laissez prendre 3h au réfrigérateur avant de décorér avec les myrtilles et du chocolat blanc et déguster.

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