vanilla and lime pannacotta tart

I had to smile watching My Kitchen Rules last night, both teams battling out the semi-final with their own special pannacotta dessert. My husband and I were scoffing down this gorgeous little tart just as the teams were placing theirs in the fridge to set ... or not set!

This Pannacotta recipe takes two hours in the refrigerator to fully set.  I don’t bake with gelatine often, so as with anything, a bit of confidence goes a long way. Please don’t fear it won’t set or might separate like poor Rocco’s 1st batch did!

Pannacotta really is one of the simplest desserts, especially if served in a ramekin. For pastry lovers the tart version is a delicious treat. Either way, I'm sure you'll be thrilled with the luscious result.

Ingredients  - Sweet Shortcrust Pastry (if you are making a tart not ramekins)

Vanilla and Lime Pannacotta - 400 ml (14 fl oz) pouring whipping cream (35% fat) ❤ 200 ml (7 fl oz) full cream whole milk ❤ 120 grams (4 ¼ oz) caster sugar ❤ ½ vanilla bean, split lengthways ❤finely grate zest of 2 limes ❤ 1 teaspoon gelatine powder ❤ 1 tablespoon freshly squeezed lime juice ❤ 1 tablespoon water

This recipe courtesy of Bourke Street Bakery in Sydney and their wonderful Ultimate Baking Companion Cookbook. One of my absolute favourites.  In this case, ultimate really does means the ultimate.

Preheat oven to moderately hot 200°C (400°F). Blind bake the tart case for 20 minutes or make ready your ramekins on a tray that will fit nicely on your fridge shelf.

Cut the vanilla bean in half and slice down the middle.  Scrap the seeds out ready.  Zest and juice limes so they are also ready. 

Put the milk, cream and sugar in a saucepan over medium heat. Add the vanilla seeds and pod to the pan. Stir for 2 minutes or until the sugar dissolves.  Remove from the heat BEFORE milk mixture comes to the boil.

Stir in the lime zest.

Place gelatine powder, lime juice and water in a small saucepan over low heat, stirring just until gelatine is dissolved, before adding to the cream mixture.

Allow to cool at room temperature for about 1 hour.

Later on, pour the cream mixture through a fine sieve to remove the lime zest and vanilla bean. Carefully pour into ramekins or tart shell/s and pop into the refrigerator for at least 2 hours. 

Makes one long tart + 4 small ramekins or 6-10 ramekins depending on their capacity.  You can dust with icing sugar, pipe some cream and/or raspberry coulis on top or place fresh berries or citrus segments on the side. Bourke St Bakery put a thin layer of lime jelly on top for a shiny gloss & even more yum.