Ingredients
Sandy dough
24 g Wheat white flour4 g almond flour
7 g Gussnel0.02 g salt
12 g powdered sugar
12 g butter
10 g egg
Cream panna cotta
55 g Panna cotta 250 ml Whipped cream 5+Peach gel
70 g Peach compote 3 g White powdered gelatinPreparation steps
Weight for 4 portions – 0,36 kg
Sandy dough
Put all the dry ingredients into a bowl, mix them, add the cold butter and crumble it into the dry ingredients. Add the eggs and knead the dough. Roll the dough between two sheets of parchment paper, then put it in the freezer.
Cut the dough prepared in this way into the desired shape and place it on a baking tray lined with a micro-perforated silicone mat. Bake in a preheated oven for 10 minutes at 170 °C.
Cream panna cotta
Heat the cream, add the panna cotta powder, and cook the cream while constantly stirring. Pour the cooked cream into molds for single servings, then place in the refrigerator. Cover the mold with cream with cling film and put it in the freezer.
Peach jelly
Add cold water to the gelatin and let it swell.
Prepare the peach compote using an immersion blender to achieve a puree. The prepared peach puree needs to be heated to boiling, then add the bloomed gelatin.
Gently mix until the gelatin dissolves, then place it in the refrigerator. Blend the cooled jelly with an immersion blender to achieve a peach gel.
Arrangement of the monoporcion
On the sable crust, layer the panna cotta and fill the indentations with peach gel, then decorate with mint leaves and a rosemary flower.