Sweet Snack Recipe

For the fruit panna cotta: soften the sheet of gelatin in a little cold water. Heat and mix the cream, milk, sugar, and vanilla in a saucepan. When it reaches a boil, remove the saucepan from the heat, add the drained gelatin, and mix well. Fill the bottom of the serving glasses with this mixture and place in the fridge for 2 hours.

Place a tablespoon of jam on the cold panna cotta, then cover with a tablespoon of sweetened (or not) yogurt, finish with fresh fruit and a few mint leaves, and return to the fridge. You can sweeten your yogurt with any jam.

For the mini fruit tarts: blind bake the pastry shells made with puff pastry for 20 minutes at 180°C. Let cool.

Place the mixing bowl and the whisk in the freezer for 10 minutes before whipping the cream. Whip the cream for 3 minutes, then add the powdered sugar and beat again for 5 to 7 minutes, until the cream is whipped and holds firm peaks.

Put the whipped cream in a piping bag and fill the cooled tart shells. Finish with fresh fruits and a few leaves of mint or fresh verbena. You can add a bit of jam to the bottom of the tartlets before placing the whipped cream and fruits.

For the mini tartlets with apricots: in a bowl, mix the egg with the cream, sugar, and ground almonds.

Roll out a puff pastry, and with a cookie cutter, cut out circles or squares. Place a little almond cream, being careful not to reach the edges of the pastry, and add an apricot half on top.

To finish, melt the butter and brush it onto the apricots. Sprinkle with a dusting of vanilla sugar and a few leaves of rosemary, then bake for 20 minutes at 180°C. Best enjoyed warm. You can replace the apricots with peaches or plums, depending on the season.