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Ingredients
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Chocolate Lava Cake
Lemon Tart
Panna Cotta
Method
Chocolate Lava Cake
- 1
Prepare the Batter
In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy. Gradually add the chocolate mixture and mix until combined. Fold in the flour, vanilla extract, and a pinch of salt until just combined.
- 2
Lemon Tart
- 3
Make the Tart Shell
In a bowl, combine the all-purpose flour, unsalted butter, and powdered sugar. Mix until crumbly. Press the mixture into a tart pan to form the shell. Chill for 30 minutes in the fridge.
- 4
Prepare the Filling
In a mixing bowl, whisk together the egg yolks, lemon juice and zest, granulated sugar, and salt until smooth. Add the heavy cream and mix until combined.
- 5
Bake the Tart
Preheat the oven to 180°C (350°F). Pour the filling into the chilled tart shell. Bake for 25-30 minutes until the filling is set. Let cool before slicing.
Panna Cotta
- 6
Prepare the Gelatin
Sprinkle the gelatin powder over the milk in a small bowl and let it bloom for about 5 minutes.
- 7
Make the Cream Mixture
In a saucepan, heat the heavy cream and granulated sugar over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved.
- 8
Set the Panna Cotta
Pour the mixture into serving glasses and refrigerate for at least 4 hours until set. Serve chilled, garnished with fresh berries.