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Raspberry panna cotta

Author: Les Cultures de chez nous
Panna cotta à la framboise
Preparation 30
Baking 8
Portions 4
Freezing No


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
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For the panna cotta:
  • Blend the gelatin with the water and allow it to bloom. Set aside.
  • In a saucepan, bring the cream, milk and sugar to a simmer. 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 let stand for a minimum of 2 hours or until mixture has set.
For the garnishing:
  • Preheat the oven to 180°C (350°F) 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.

Chef's notes

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