Diese Mango Tarte mit Rosmarin Panna Cotta ist eine raffinierte Kombination aus süßen Mangos, erfrischender Limette und aromatischem Rosmarin. Die knusprige Teigschale bildet eine perfekte Basis für die saftigen Mangoscheiben, während die cremige Rosmarin Panna Cotta dem Ganzen eine elegante Note verleiht. Ein wahrhaft exquisites Dessert für besondere Anlässe!
Ingredients: Fr den Teig:. 150g Mehl. 75g kalte Butter, in kleine Stcke geschnitten. 1 Prise Salz. 2-3 EL kaltes Wasser. Fr die Fllung:. 2 reife Mangos, geschlt und in Scheiben geschnitten. 2 EL Zucker. 1 EL Limettensaft. Fr die Rosmarin Panna Cotta:. 200ml Sahne. 50ml Milch. 2 EL Zucker. 1 Zweig frischer Rosmarin. 2 Blatt Gelatine. Fr die Garnitur:. Frische Rosmarinzweige. Zeste einer Limette.
Instructions: For the Teign: Put the flour, cold butter, and salt in a bowl. To make a different texture, press the tips of your fingers together. It's important to keep adding cold water until a dough forms. Form the dough into a ball, wrap it in a fresh-holding sheet, and put it in the fridge for 30 minutes. To make the dough, take it out of the fridge and roll it out on a lightly floured baking sheet. This way, you can make a tart shape and cut off the extra dough. With a ladder, you can step on the ground more than once. Put it on ice for another 15 minutes. Set the oven to 180C and start heating it up. Cover the concrete floor with a layer of paper and smooth it out with dry sandpaper or backbones. After 15 minutes of blind baking, take off the backing paper and the boards and bake for another 10 minutes, or until the dough is golden brown. Take it out of the oven and set it down. For the Fall: Increase the size of the mango slices in a bowl with sugar and lime juice. Equally spread the mixture out on the dough that has been risen. Because of the Rosmarin Panna Cotta: You can dissolve the gelatine balls in cold water. Put salt, milk, sugar, and rosemary sprig into a bowl and heat it slowly until the sugar melts and the mixture starts to cook quickly. Take the gelatine out of the fridge and add the cooled gelatin to the eggs. Run the mixture through a fine sieve to get rid of the rosemary sprig. Let it cool down until it starts to gel slightly, then carefully spread it out over the mango slices. Let the tart sit in the fridge for at least four hours, or overnight, until the panna cotta is set. Prepare the dish before serving by garnishing it with fresh rosemary sprigs and lime zest. Have a great day!
