Raspberry panna cotta

Panna cotta framboises
Panna cotta framboises

Raspberry panna cotta with

– speculoos biscuit
– raspberry coulis
– edible flowers
– raspberries

Material used

Silicone mini Dot X6 Silikomart mould
Individual pastry ring for the speculoos biscuit

Panna cotta
50cl of cream
50g sugar
vanilla powder
3 sheets of gelatine (2g each)
Some house flowers

Soften the gelatine in a large bowl of cold water

Heat the cream, vanilla and sugar.

Remove from the heat and add the gelatine. Mix well, spread in the silikomart and place in the freezer for at least 4 hours.

Speculoos biscuit
60g speculoos biscuits
40g butter

Crush the speculoos biscuits in a bowl. Add the melted butter. Mix well. In individual pastry circles, spread the biscuits over 5 mm and press down with the back of a spoon. Set aside in a cool place.

Remove the panna cotta from the freezer. Spray with white velvet spray. Place on the speculoos biscuit. Add raspberry coulis in the middle and decorate with a flower (from maison_sauge). 

For the raspberry coulis, mix 50g of fresh raspberries with a little powdered sugar. You can strain it through a fine sieve to remove the seeds.