Sweet Basil Panna Cotta with Macerated Strawberries and Brioche Crumbs by Stillwater
Brought to you by award-winning Launceston restaurant, Stillwater.
125g caster sugar
40g cold butter, chopped
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3 large pears, peeled, cored and cut into wedges
375g all-butter puff pastry
Double cream, to serve
Pre-heat oven to 200 C. Put a 21cm diameter frying pan with an ovenproof handle on a hob over medium heat. Add sugar and heat to a caramel colour, stirring constantly. Add the butter, ginger and cinnamon and stir to combine.
Place the pears in the caramel and spoon over the mixture. Turn the heat down and cook for 5-10 minutes, until the pears are just tender and cooked, but still retain their shape. Remove from the heat and cool slightly.
Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm). Place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.
Bake the pie for 30–40 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and leave for 10 minutes. Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Serve with cream.
Credits: Jennifer McLagen
Photo Credits: Sarah Tuck