MAKE THE CRUST: Cream the butter, sugar and salt. Add the egg
whites and combine. Add the flour and baking powder and mix until just
combined.
Roll the dough to ¼”
thick and thoroughly chill.
Line a 9 or 10” tart pan
with the dough and dock the sides and bottom.
Bake at 350F until
evenly golden brown. Let cool before filling.
MAKE THE ALMOND BUTTER PANNA COTTA: Bring the milk and sugar to a
boil. Remove from the heat. Add the bloomed gelatin and melt completely. Add
the remaining ingredients and blend together until smooth. Use immediately in
the prepared tart shell and chill until set.
MAKE THE GRAPFRUIT
GELEE: Combine 30 grams of grapefruit juice and the honey and bring to a
boil. Remove from the heat. Add the bloomed gelatin to melt.Add the
remaining grapefruit juice, grapefruit paste and vanilla extract. Pour grapefruit
gelee over the panna cotta and chill until set.
Leave a comment