Raspberry panna cotta
30
8
4
No
Ingredients
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 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.
Preparation
Side-by-side modeFor 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 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.
