Gilleboll tartelette

Chocolate shortbread
Cut the butter into cubes. Pinch together with icing sugar, almond flour, wheat flour and cocoa. Add a little of the egg and mix until the dough comes together, add a little more if it doesn’t come together. I think it’s easiest to use your hands, but it’s fine to mix everything together quickly in a food processor. Flatten the dough, wrap in plastic and leave to rest in the fridge for 30 – 60 minutes. Roll out the dough thinly, 2 – 3 mm, and line four tartlet molds with a diameter of about 8 cm. Prick the bottom with a fork. Bake in the middle of the oven for about 12 minutes. Let cool.

Mördeg bottom for circles
Mix the ingredients together in exactly the same way as with the chocolate shortcrust pastry. Flatten the dough, wrap in plastic and leave to rest in the fridge for 30 – 60 minutes. Roll out the dough thinly, 2 – 3 mm, punch out 8 circles that are approx. 8 cm in diameter. Use a smaller punch in the center of each circle so that they all have a border that is about 1 cm wide.Bake in the middle of the oven for about 12 minutes. Let cool.

Strawberry panna cotta
Place the gelatin leaves in cold water for 10 minutes. Cook the strawberries until they become mushy. Blend them with an immersion blender. Strain through a fine-mesh sieve. Don’t forget to include what sits under the strainer. Heat the cream, 60 grams of strawberry puree, caster sugar and vanilla sugar in a saucepan until just below the boiling point. Remove the pan from the heat, shake off the gelatine leaves, add them to the pan and stir until they melt thoroughly. Strain the panna cotta through a fine-mesh sieve so that there are no lumps of gelatin left. Allow the panna cotta to cool slightly. If you have small spiral silicone molds (about 6 cm), cast four spirals and place in the freezer for at least 5 hours. Save the rest of the panna cotta in a bowl covered with plastic wrap and refrigerate for at least 6 hours, preferably overnight. If you don’t have such molds, pour all the panna cotta into a bowl and put in the fridge.

Mounting
Take out the tartelette molds, press a Gilleball into each tartelette mold. If you used silicone molds, take them out now and place them on top of the Gillebollen in the tartlet shell. If you haven’t used such molds, whip up the panna cotta and pour into a piping bag with tulle of your choice. Sprinkle some of the panna cotta over the pressed Gillebollen. Divide the remaining 8 Gilleballs with your hands, into 5 parts each, and roll into a total of 40 mini Gilleballs. Whip the cream and pour it also into a piping bag. Squirt some cream and panna cotta, add some mini gill balls and place on a circle of shortcrust pastry. Spread more cream and panna cotta and add more Gille bollar. Add another circle of shortcrust pastry and sprinkle in the same way again. Do the same procedure on all tartlets.