Gastronomixs

Raspberry panna cotta

A variation on the classic Italian panna cotta. As the name suggests (panna means cream, and cotta means cooked), the original is essentially nothing more than boiled cream with gelatine and sugar added, often eaten with fresh fruit and coulis. Here, the fruit is incorporated into the panna cotta itself.

Makes 1 kilogram.

Raspberry panna cotta

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Ingredients

500

g

cream

100

g

ultra-fine sugar

400

g

raspberries, fresh

5

leaves

gelatine

2

g

agar agar

Preparation method

  • In a pan or thermo blender, heat the sugar and the cream to 100°C and let simmer gently for 6 minutes.
  • Soak the gelatine sheets in cold water.
  • Add the raspberries to the cream and mix for 30 seconds at speed 8 of the thermo blender (or blend with a hand-held blender).
  • Add the soaked gelatine sheets and strain.
  • Pour into moulds and set aside in the refrigerator until firm.

Serving suggestions

  • As a component in a dessert, e.g. with tarragon jelly, finger limes, sorbet ice cream and yoghurt.
  • As a component in a composition with red fruits, chocolate, citrus fruits or mango.
  • Delicious paired with almond, tonkabean, and grapefruit.

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