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.
