THANK YOU FOR JOINING US!
Panna Cotta with raspberry coulis
DIFFICULTY Intermediate
SERVINGS 8 Pers.
COOKING TIME
Prep.30
|
Tot. 720
Print
SHARE
Ingredients
I COOK FOR
8
-
+
135
gram
CAILLER DESSERT Dark 64%
1
Sheet of gelatine (4g)
200
gram
Whole milk
300
gram
Liquid cream
250
gram
Fresh raspberries
50
gram
Sugar
0.5
Lemon juice
Dark chocolate
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.
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.
Print
SHARE
