Raspberry panna cotta

Raspberry Panna Cotta Recipe

Summary: Panacotta recipe, I like the lightness of this dessert, if you master the agar agar the cream will be full of tenderness. Raspberry dessert, with this raspberry panacotta or raspberry panna cotta, this last version seems the fairest, always tasting new, I like to try new panna cotta, it goes wonderfully with all your desires! Try it is to approve the panna cotta with raspberry coulis. Do not be surprised for the spelling of panna cotta, it varies according to the country, I admit that I was a blast on this name, but it is a recipe which dates from the beginnings of the site….
Raspberry panna cotta recipe for 4 people
Ingredients :
Panna cotta

  • 50 cl of fresh cream 35%
  • 80 g white chocolate
  • 40 g icing sugar
  • 2 g teaspoon of Agar Agar (you can do this with gelatin)

The coulis

  • 250 g of Raspberries
  • 10 cl of sour cream


Combine the cream and icing sugar in a saucepan.
Add the agar agar from the first broth (dose the product well so as not to have unpleasant surprises).
Heat gently, then let it boil for a few seconds to stop the heat.
Off the heat, add the grated white chocolate.
Allow to melt gently, covering your preparation with a lid.
Let the preparation cool down, it should no longer be smoked.
Pour into the verrines, use a funnel to avoid splashing.
Put it away and let it rest in the refrigerator.

Preparation time: 10 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: Raspberry panna cotta

My favorite wine for this Crémant d’Alsace (white) recipe Grape varieties: Chardonnay, pinot blanc, Riesling
Temperature between 7 ° and 8 °




Thanks to Thibaut for the photos: www.thibautbouvier.fr  


More recipes:

  1. Panna cotta
  2. Panna cotta with blueberries
  3. Panna cotta Chocolate mishmash
  4. Panna cotta with strawberries

  • White chocolate
  • liquid cream
  • raspberries


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Belajar Bahasa Inggris Dengan Metode Dan Suasana Yang Menyenangkan Bersama SHane English Centersays: February 15, 2017 at 15 h 35 min

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