Tart with panna cotta and strawberries (no cooking)

• 270 g of shortbread biscuits
• 130 g melted butter

INGREDIENTS (for the panna cotta)

• 600 ml of fresh cream
• 100 g of icing sugar
• 1 teaspoon vanilla extract (or one pod)
• 12 g of gelatin sheets

INGREDIENTS (for decoration and for the coulis)

• 1 large basket of strawberries
• 1 kiwi (zespri or green if you prefer)
• granulated sugar

• Prepare the base by blending the biscuits and mixing them with the melted butter. Line a 20/22 cm mould with baking paper. Spread the biscuit mixture on the bottom and compact by levelling with your fingertips or using a spoon. Place in the refrigerator.
• Prepare the panna cotta: soak the gelatine sheets in cold water.
• Bring the fresh cream to the boil, add the sugar and vanilla (you can also, if you use the pod, put it in a bowl with the fresh cream the night before and place in the refrigerator overnight).
• Squeeze the gelatine and add it to the cream, stirring with the heat off.
• Peel the kiwi, slice it and place the slices vertically on the edge of the mold.
• Let the panna cotta cool down and then pour it into the mold. Place in the refrigerator to harden for at least a few hours (you can prepare it the day before).
• Wash the strawberries and slice some horizontally. Distribute them on the surface of the cake.
• Store in the refrigerator.
• Prepare the strawberry coulis by cooking the strawberries cut into pieces with a spoonful of sugar (according to your taste) and a spoonful of water.
• Once you have a puree, pass it through a sieve. Store it in the refrigerator and serve it with a slice of cake.