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Recipe of the week

Chef Tina Marcelli reveals her favourite recipes

Blueberry panna cotta tart

Ingredients for the sweet shortcrut pastry:
300 g flour
100 g butter
100 g icing sugar
1 egg
1 pinch of salt
1 sachet vanilla sugar

Ingredients for the panna cotta:
250 ml cream
250 ml milk
25 g potato flour 
40 g sugar
1/2 scraped out vanilla pod
1 pinch of salt
3 sheets of gelatine

Ingredients for the blueberries:
400 g blueberries
3 sheets of gelatine
150 g jam sugar

Preparation short pastry:
For the short pastry, knead all ingredients well. Attention: Only knead until everything is nicely connected! Wrap the pastry in cling film and place in the fridge for 40 minutes. Preheat the oven to 180 degrees top and bottom heat.
Roll out the pastry thinly on a lightly floured surface to form a 26 cm tart.
Scrunch up a piece of non-stick baking paper then unfold it and place on top of the pastry. Fill with baking beans, dried rice or lentils all the way to the top of the tin; this will prevent the pastry from coming away from the sides during baking. Bake for 20 minutes then remove the beans and paper.

Preparation panna cotta:
Put milk and cream in a pot. Pour about 80 ml of it into a small bowl. Bring the milk and cream mixture to a simmer. Meanwhile, mix the sugar, vanilla, salt and starch in the remaining milk mixture, so that no lumps are formed.
Once simmering, add the starch mixture and simmer for 2-3 minutes.
Remove the pan from the heat and allow the panna cotta filling to cool slightly.
Soften the gelatin by soaking the sheets in a bowl of cold water, squeeze it and dissolve in the panna cotta.
Pour the liquid panna cotta into the tart and leave to set in the fridge for at least 5 hours.
Preparation blueberries:
Bring 3/4 of the blueberries together with the jam sugar to boil and simmer for 4 minutes. Remove the pot from the heat and add the remaining blueberries.
Soak the gelatine in cold water and allow it to swell, squeeze it out and carefully stir it into the blueberries.
Let the blueberries cool down a little and then spread them on the tart.
Place the tart in the refrigerator for another hour.
Enjoy it!
Tina Marcelli

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