Panna Cotta with raspberry coulis

DIFFICULTY
Intermediate
SERVINGS
8
Pers.
COOKING TIME Prep.30min | Tot. 12h
 Between 15 and 30 min   Dark chocolate 64%   Intermediate   No bake 
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INGREDIENTS

I COOK FOR
- +
  • 135,00 g
    CAILLER DESSERT Dark 64%
  • 1,00
    Sheet of gelatine (4g)
  • 200,00 g
    Whole milk
  • 300,00 g
    Double Cream
  • 250,00 g
    Fresh raspberries
  • 50,00 g
    Sugar
  • 0,50
    Lemon juice
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    INSTRUCTIONS

    1 PANNA COTTA (to make the day before): Put the gelatin to soften it in cold water.

    2 Break the chocolate into pieces and melt.

    3 Bring the milk to the boil in a saucepan, then whisk in the gelatine (squeeze out the excess water before adding the gelatine to the milk)

    4 Pour 1/3 of the boiling milk over the melted chocolate. Using a spatula, stir vigourously until the mixture becomes elastic and glossy.

    5 Gradually incorporate the rest of the milk in the same way.

    6 Add the double cream and mix in a blender to create an emulsion.

    7 Pour into the glasses and chill in the fridge for 12 hours.

    8 RASPBERRY COULIS: Wash the raspberries and keep 6 to 8 beautiful fruits on the side for decoration.

    9 Place the rest of the raspberries into a large bowl with the sugar and lemon juice and crush with a fork.

    10 Add sugar according to taste, cover and place in the refrigerator.

    11 PRESENTATION: Pour a tablespoon of the raspberry coulis over the panna cotta and decorate the glass with a raspberry.

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