Ingredients

Tart Shell:

3 cups Graham Wafer Crumbs

3/4 cup Butter, browned this will end in 1/2 cup butter once skimmed

Panna Cotta:

600 grams Heavy Cream

400 grams Whole Milk

15 ml Vanilla Bean Paste or

1 whole Vanilla Bean

6 tablespoons Sugar

5 grams Agar Agar, powder.

Preparation

Tart Shell:

  1. Preheat oven to 175c/350f

  2. Melt and brown butter. Skim off foam and measure 1/2 cup browned butter.

  3. Combine with the graham wafer crumbs and mix well.

  4. Press into a 9" tart pan with removable bottom and bake for 10 minutes. Cool.

Panna Cotta:

  1. Mix cream, milk, vanilla paste, and sugar. If you are using vanilla bean scrape out the seeds and add the seeds and pod to the milk. Remove the pod once cooking is done. bring to a boil, 80c/180f.

  2. Once cream/milk mixture is at temperature whisk in the agar agar and keep whisking for 8 minutes. Keep an eye on the temperature and do not let it go above 90c/194f. If it does hit 90c reduce temperature and keep it at the 80c mark.

  3. After 8 minutes of heating and whisking the cream/milk/agar agar remove from heat and let it cool so that it is warm. Poor into prepared tart shell and refrigerate. Agar Agar will set quickly once in the fridge so the panna cotta will be ready within a couple of hours.

  4. Once set you can serve with your selection of fresh fruit, fruit compote, whatever you would like that you think will work well. This is not an overly sweet panna cotta. My preference is to enjoy with cognac!