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  • Preparation
    20 mins
  • Cooking
    4 hours
  • Serves 6-8

Strawberry And Raspberry Pannacotta Tartwith biscuit base

Ingredients

350 gm scotch finger biscuits (broken into small pieces)
¼ cup caster sugar
125g Devondale unsalted Butter, melted
1 Punnet Strawberries
1 Punnet Raspberries
2 cups Devondale Long Life Thickened Cream
1 cup Devondale Full Cream Pure Milk
2 tbsp Gelatin
100 gm sugar
1 tbsp vanilla extract
Additional berries and mint to garnish

Directions

Step One

To make the tart base, in a food processor add the biscuits, caster sugar and butter and blitz until it is the consistency of wet sand.

Push the biscuit mix into a 24 cm tart tin, flatten with the back of a spoon.

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