Recipes

Ingredients

130g digestive biscuits, crumbed

85g ground almonds

85g butter , melted

30g sugar

Panna Cotta Filling

180ml whole milk (divided)

25g unflavoured gelatine

45g sugar

130g sour cream

35ml lime juice

Strawberry Topping

1 packet Chivers Strawberry Jelly

Boiling water, as per pack instructions

Strawberries & mint leaves to decorate

Preparation

1. To make the biscuit base start by preheating oven to 180C
2. Combine biscuit crumbs, ground almonds, melted butter and sugar in a bowl and mix thoroughly
3. Press biscuit mixture into a 23cm loose bottom tart tin and place on a baking tray. Bake 12-15 minutes, or until golden.
4. Once cooked allow base to cool for about 15 minutes, and then slip off the outer ring and place base on a on a serving plate
5. In a small bowl, combine 60ml of milk and the gelatine, set aside for 5-10 minutes allowing the gelatine to react with the milk.
6. In a medium sized bowl, combine lime juice and sour cream and set aside.
7. In a saucepan combine sugar and remaining milk. On a low heat, cook the sugar and milk mixture until the sugar dissolves, stirring continuously. Carefully add in the gelatine mixture and continue to cook on low until the gelatine has melted.
8. Slowly drizzle the hot mixture into the sour cream while whisking. Pour into cooled tart shell and refrigerate overnight.
9. Once set, prepare Chivers strawberry jelly topping, by dissolving jelly in boiling water and allowing to cool. Once cool, carefully poor mixture on top of panna cotta filling. Place in the fridge to set for a few hours.
10. Before serving decorate with freshly cut strawberries and a few mint leaves