Raspberry panna cotta
30
8
4
No
Ingredients
For the panna cotta:
- 1 package of gelatin
- 30 ml (2 tablespoons) of water
- 375 ml (1 1/2 cup) of 35% cream
- 375 ml (1 1/2 cup) of 2% milk
- 125 ml (1/2 cup) of sugar
- Zest of a half a lemon
For the garnishing:
- 45 ml (3 tablespoons) of flour
- 45 ml (3 tablespoons) of brown sugar
- 30 ml (2 tablespoons) of unsalted butter, softened
- 60 ml (1/4 cup) finely chopped pistachios
- Pinch of fleur de sel
- 250 ml (1 cup) of fresh raspberries
- White chocolate shavings, up to taste
- Lemon zest
Preparation
Side-by-side mode
For the panna cotta:
- Blend the gelatin with the water and allow it to bloom. Set aside.
- Bring the cream, milk and sugar to a simmer in a saucepan. Make sure the sugar is dissolved. Off the heat, add the gelatin and lemon zest and mix well. Pour the liquid over the chocolate and mix again.
- Pour into verrines and stand for at least 2 hours or until the mixture has set.
For the garnishing:
- Preheat the oven to 350°F (180°C) and chop pistachios.
- In a bowl, mix flour, brown sugar, butter, pistachios and a pinch of fleur de sel with your fingertips.
- Place paste roughly on a baking plate covered with a parchment sheet and bake for 7 to 8 minutes. Let rest at room temperature.
- Divide the raspberries among the verrines and sprinkle with chopped pistachios, lemon zest and chocolate shavings.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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