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The recipe of the Panna Cotta with raspberry coulis
For 4 people
Preparation in 20 minutes
4 hours of rest
Easy to realize
Calories : 290 kcal
Season: spring, summer, autumn, and winter
The recipe of the Panna Cotta with raspberry coulis
4 people
Preparation: 20 minute
Rest : 4 hours
Easy to realize
Calories : 290 calories
The list ingredients :
For the cream:
For the coulis:
The list ingredients :
For the cream:
- 2 gelatin sheets
- 35 cl of heavy cream (15% fat)
- 12 cl of semi-skimmed milk
- 75g granulated sugar
- 1 teaspoon vanilla extract or liquid vanilla
- 4 mint leaves
For the coulis:
- 1/2 sheet of gelatin
- 200g raspberries
- 30g of sugar
Discover step-by-step preparation
Crème preparation:
1. Rehydrate the gelatin sheets in a bowl of lukewarm water for 10 minutes, then squeeze them dry between your fingers.
2. In a saucepan, heat the cream, milk, and sugar over medium heat, then add the vanilla. As soon as it boils, remove from heat and add 2 sheets of gelatin.
3. Whisk and let cool for 10 minutes.
4. Pour the cream into glasses and chill for 3 hours.
Coulis preparation:
5. In a saucepan, heat the raspberries with the sugar until boiling (if you don't want to keep the seeds, pass the coulis through a sieve).
6. Add the half-sheet of gelatin, having previously squeezed out the excess water, and mix.
7. Let cool for 10 minutes.
8. Add the coulis over the cream and let it chill for an additional 1 hour.
9. Garnish with mint leaves when serving.
Discover step-by-step preparation
Crème preparation:
1. Rehydrate the gelatin sheets in a bowl of lukewarm water for 10 minutes, then squeeze them dry between your fingers.
2. In a saucepan, heat the cream, milk, and sugar over medium heat, then add the vanilla. As soon as it boils, remove from heat and add 2 sheets of gelatin.
3. Whisk and let cool for 10 minutes.
4. Pour the cream into glasses and chill for 3 hours.
Coulis preparation:
5. In a saucepan, heat the raspberries with the sugar until boiling (if you don't want to keep the seeds, pass the coulis through a sieve).
6. Add the half-sheet of gelatin, having previously squeezed out the excess water, and mix.
7. Let cool for 10 minutes.
8. Add the coulis over the cream and let it chill for an additional 1 hour.
9. Garnish with mint leaves when serving.
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