For the shortcrust pastry
|230 g||plain flour|
|150 g||soft butter|
|45 g||oat flour|
|2 g||fine salt|
|30 g||potato starch or cornflour|
|120 g||icing sugar|
For the panna cotta
|500 ml||fresh cream|
|10 g||gelatin sheets|
For the California Prunes and chocolate sauce
|50 g||caster sugar|
|20 g||unsweetened cocoa powder|
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