Freeze Dried Red Currant

Freeze dried red currant & white chocolate
panna cotta tart


For the tart base:

  • 200 g digestive biscuits, crushed
  • 100 g unsalted butter, melted

For the panna cotta (the filling):

  • 400 ml double cream
  • 100 ml milk
  • 150 g white chocolate, chopped
  • 3 gelatine leaves
  • 100 g freeze-dried red currants, plus extra for topping

For the red currant coulis:



  1. Start by making the tart base. Mix the crushed biscuits with the melted butter and press into the base and up the sides of a 23 cm tart tin. Chill in the fridge for 30 minutes.
  2. For the panna cotta, soak the gelatine leaves in cold water for 5 minutes. In a saucepan, heat the cream, milk, and white chocolate until the chocolate melts. Squeeze excess water from the gelatine and add to the cream mixture, stirring until dissolved. Allow to cool for about 10 minutes, then fold in the freeze-dried red currants.
  3. Pour the panna cotta mixture into the tart base and refrigerate for at least 4 hours, or until set.
  4. For the coulis, combine freeze-dried red currants, icing sugar, water, lemon zest, and lemon juice in a saucepan. Simmer for 10 minutes, then blend until smooth. Pass through a sieve and let it cool.
  5. Once the tart is set, remove from the fridge. Drizzle with the red currant coulis, sprinkle with some more freeze-dried red currants, and serve.


Try our freeze dried red currants

Guilt-free food for taste!