Coffee Panna Cotta & Pear Mousse Tart
Ingredients:
- For the Tart Shell:
- 150g digestive biscuits, crushed
- 75g unsalted butter, melted
- For the Coffee Panna Cotta:
- 300ml heavy cream
- 100ml whole milk
- 50g granulated sugar
- 2 teaspoons instant coffee powder
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
- For the Pear Mousse:
- 2 ripe pears, peeled, cored, and chopped
- 150ml heavy cream
- 50g powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- 2 tablespoons cold water
Instructions:
Set the oven to 180C 350F and heat it up
Break up the digestive biscuits and add the melted butter
In a tart pan, press the dough into the bottom and up the sides
Set the oven to 10 minutes
Allow it to totally cool down
Put the heavy cream, whole milk, sugar, and instant coffee powder in a saucepan
Heat them over medium-low heat until they start to simmer
Take it off the heat
Put cold water in a small bowl and sprinkle gelatin over it
Give it five minutes to bloom
Then, add it to the warm cream mixture and mix it in until its all gone
Put the coffee panna cotta mix on top of the tart shell that has been left to cool
Set in the fridge for two to three hours
To make the Pear Mousse, blend the peeled pears until they are smooth
Warm up the pear puree over low heat in a saucepan
Put cold water in a small bowl and sprinkle gelatin over it
Give it five minutes to bloom
After that, mix it into the warm pear puree until its all mixed in
Wait for it to cool down
Mix the powdered sugar, vanilla extract, and heavy cream in a different bowl
Whip them together until stiff peaks form
Add the cooled pear mixture slowly
Place the pear mousse on top of the coffee panna cotta layer that has already set
Put the mousse back in the fridge for another two to three hours, or until it sets
After the tart has set, take it out of the pan, cut it into slices, and serve it cold
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