Tangy Ginger Panna Cotta Tart
Posted On February 6, 2020 By Kathryn
You might argue this panna-cotta tart is a bit of a cheat- an impressive tart put together without any fuss. The base is nothing more than ginger nut biscuits blitzed with cocoa powder and a little water and pressed into the tart tin to make a perfectly simple base.
The pan-cotta style filling is so delicate it is cloud like, but the flavour is powerful, the spice and warmth of ginger lingering on your palate. It takes a little while to set so I would recommend making this the night before you plan to serve it, or the morning of.
And would you believe it if I told you each slice was no more than 171 calories?
Photography by Laura Edwards
Food styling by me
200g ginger nut biscuits
20g cocoa powder
100g caster sugar
50g fresh ginger, peeled and finely chopped
300ml almond milk
3 gelatine leaves
400g 0% fat greek yogurt
- Grease and line a 20cm (8in) loose-based cake tin. For the crust, blitz the biscuits and cocoa in a food processor until fine. Add 2 1/2 tablespoons of water and pulse until combined. Tip the mixture into the prepared cake tin, and using the back of a spoon or your fingers, press evenly over the base and up the sides. Refrigerate while you prepare the filling.
- Place the sugar and 100ml of water in a small saucepan and heat until the sugar has dissolved. Add the ginger and simmer for about 10 minutes, until the liquid has reduced and is thick and syrupy. Add the almond milk and simmer for another 5 minutes. Set aside to cool a little. Soak the gelatine leaves in cold water for 5 minutes.
- Strain the hot almond milk into a bowl. Remove the gelatine from the water and squeeze out any excess water. Whisk into the hot almond milk and then add this to the Greek yogurt, mixing until everything is combined. Pour into the cake tin, and refrigerate until set. This will take about 6 hours.