Chocolate Panna Cotta Crostata

Steps

1. Tip the flour onto a work surface and make a well in the centre, then add the egg yolks, sugar, cold butter and cocoa powder.

2. Bring the ingredients together and quickly knead into a smooth ball of dough.

3. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

   30 min

4. Soak the gelatine in cold water until softened.

5. Combine the cream with the sugar and heat gently, bringing it to the boil.

6. Remove from the heat, add the dark chocolate and stir until fully melted.

7. Squeeze out the gelatine and add it to the chocolate mixture, stirring until fully dissolved. Pour the panna cotta into a bowl and leave to cool.

   15 min

8. Take the dough out of the fridge and roll it out with a rolling pin to a thickness of 4-5 mm.

9. Transfer the dough into a 22 cm tin, greased with butter and dusted with flour. Trim off the excess dough around the edges.

10. Prick the base with a fork, not too deeply.

11. Chill the tin in the fridge for a further 30 minutes.

    30 min

12. Cover the surface of the dough with baking paper and fill with dried pulses or ceramic baking beans for blind baking.

13. Bake in a preheated oven at 180°C for 15-20 minutes.

    18 min

14. Remove the paper and beans, and continue baking for a further 10-15 minutes.

    13 min

15. Take out of the oven and leave to cool completely.

    30 min

16. Pour the panna cotta over the cooled pastry base, spreading it evenly.

17. Chill in the fridge for 4-5 hours, until the panna cotta has set.

    270 min

18. If you like, decorate the crostata with forest berries and mint leaves.