Panna cotta and raspberry mirror

Recipe: Panacotta and raspberry mirror

Raspberry panacotta recipe or raspberry pana cotta recipe both spellings are tolerated. What a wonderful dessert the pana cotta, I never tire of it. Panacotta recipe for the pleasure of my guests, each time they ask me to make a new recipe, with new tastes. Here for this recipe I made it with a mirror, all in mauve colors as beautiful as I am. love the raspberry panacotta.

Recipe ingredients

  • Panacotta and raspberry mirror recipe for 8 people
  • Panacotta
  • 50 cl of fresh cream 35%
  • 40 g icing sugar
  • 1.5 g teaspoon of Agar Agar (you can do this with gelatin)
  • 250 g of raspberry coulis
  • The mirror
  • 75g of fruit coulis
  • 22 g sugar
  • 1/2 lemon
  • 1 gelatin sheet


  1. Mix the crème fraîche, icing sugar and agar agar.
  2. Heat gently, then let it boil for a few seconds.
  3. Let cool, covering your preparation with a lid.
  4. Add the raspberry coulis
  5. Pour into your verrines, use a funnel to avoid splashing.
  6. Let sit in the refrigerator overnight.
  7. Soak the gelatin sheet in lukewarm water.
  8. Wring out the gelatin
  9. Lightly heat the 75 g of coulis and dissolve the gelatin in it.
  10. Let cool and pour the raspberry mirror over your verrines

Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with Panacotta and raspberry mirror

My favorite wine for this Crémant d’Alsace (white) recipe Grape varieties: Chardonnay, pinot blanc, Riesling

Temperature between 7 ° and 8 °
Thanks to Nadine and Jean Christophe for their invitation.

Prepare the coulis Grout Sweeten the coulis Pour into the verrines Zoom

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