Mix the butter, salt and powdered sugar in a food processor / kitchen machine using a dough hook. Then add the eggs and mix it briefly. Finally add the ground almonds and the flour. Knead it to a smooth dough. Put the shortpastry in the fridge for 10 minutes. Roll the dough out and cut a circle with a round cutter. Place the round biscuits in the fridge again so that they are slightly cooled. Press the cooled slices of dough into a Tartelettes mould and cut off the excess edge of the dough with a knife. Prick the base slightly with a fork and bake it until it is lightly brown. Coat the cooled Tartelettes with white tempered couverture and wait until the couverture has hardened.
Soak the gelatine in cold water. Boil the puree with sugar, cream, a pinch of salt, a dash of lemon, chopped mint and grated lemon.
Squeeze the gelatine and stir into the hot mixture. Leave the finished Panna Cotta to stand for 5 minutes, then fill it into 4 tartlettes and place in the fridge.
After about 3 hours the Panna Cotta is ready.
The Tartelettes can be decorated as desired with fresh berries from Martell Valley and mint. It can also be placed on a beautiful plate.
- If you want to use less effort, you can simply leave out the Tartelettes and fill the Panna Cotta in a glass. Serve it with fresh strawberries as soon as the gelatine has set.
- If there is any shortpastry left over, simply freeze and reuse.