The panna cotta is not a dessert that I cook often simply because I don’t think about that ! But this time, I had beautiful raspberries picked in the garden of my parents, and I really want to sublimate them, that is how this recipe was born.
A nice layer of jelly to the rose with raspberries in it (hmmm it’s delicious and it’s nice !) and a panna cotta with vanilla creamy to perfection, this is a dessert that will surprise you (well I hope !!!) !
Go hop, all in the kitchen !!!
Panna cotta with vanilla and rose jelly with raspberries
Ingredients (for 4)
For the panna cotta, vanilla
- 40 cl of liquid cream
- 1 vanilla pod
- 60 g of cane sugar
- 1/2 c. to c. agar
For the rose jelly with raspberries
- 25 cl of water
- 100 g of raspberries + some for decoration
- 1 tbsp rose water
- A little bit of red dye
- 1/4 c. c. of agar-agar
For the jelly, put the water to heat in a pan with the rose water and agar-agar. Bring to a boil for 30 seconds and add the dye.
Put a few raspberries in the bottom of the ramekins and cover with jelly rose.
Refrigerate 1 hour.
For the panna cotta, put the cream to heat in a saucepan with the vanilla pod split in two and scraped. Stir the mixture, add the agar-agar and sugar, then bring the mixture to a boil for 30 seconds.
Let cool the mixture and remove the vanilla pod.
Remove the ramekins from the fridge and pour the panna cotta on top of the jelly. Replace cool 2 hours.
To unmould your panna cotta, quickly change the side of the ramekin in the hot water. Serve with a few raspberries around.