Panna cotta torte with strawberries and rye biscuits
Rye biscuits:
- 200 g farm butter
- 100 g Demerara sugar
- 1 dl unpasteurised milk
- Ca. 300 g rye flour
- 1 tsp citric acid
- 1 tsp baking soda
- Cardamom
Beat the butter and sugar, add the milk, citric acid, and the baking soda sifted into the flour. Shape two long loaves about 3 cm in height and bake in the oven at 175 °C for about 30 to 40 minutes until golden. Let them cool for a bit and slice the loaves; turn the cut side of the biscuits up and dry in the oven at 150 °C for 10 to 15 minutes until crisp.
Rhubarb jam:
- 0.5 kg rhubarb
- 150 g sugar
Cook the rhubarb and sugar over low heat until the rhubarb is completely soft and the sugar has melted. Cool completely. If possible, make the jam on the previous day.
Base:
- 200 g rye biscuits
- 80 g butter
Crush the biscuits in a food processor or using a rolling pin or a potato masher. Melt the butter and mix with the biscuit crumbs. Line the bottom and sides of a springform pan with parchment paper and press the crumb mixture into the bottom of the tin. Press the crumbs firmly with a spoon so that they would not fall apart later when you cut and lift the torte.
Cream:
- 3 dl milk
- 360 g sour cream
- 360 g cream 1 vanilla pod
- 200 g sugar
- 200 g rhubarb jam
- 300 g strawberries
- 20 g gelatine
- 1 dl water
Decoration:
- 100 g whipping cream
- Strawberries
Bring the milk with the vanilla pod and sugar to a boil. Remove the vanilla pod, cut it in half and use a knife to scrape out the seeds. Add them to the milk. Cool the milk (you can use a cold-water bath to cool the milk faster).
Let the gelatine swell in some cold water and melt it on the stove over low heat; add to the flavoured milk. Whip the creams in separate bowls, mix gently and, when the milk mixture has started to set, add the cream mixture and rhubarb jam to the milk. Finally add chopped strawberries and pour the cream into a cake tin. Chill overnight. Decorate with whipped cream and strawberries.