Intermediate
720
min
Ingredients
COOKING FOR
8
CAILLER DESSERT Dark 64%
135
grams
Sheet of gelatine (4g)
1
Whole milk
200
grams
Double Cream
300
grams
Fresh raspberries
250
grams
Sugar
50
grams
Lemon juice
0.5
Instructions
Preparation time: 30min
Cooking time: 0min
Step 1
PANNA COTTA (to make the day before): Put the gelatin to soften it in cold water.
Step 2
Break the chocolate into pieces and melt.
Step 3
Bring the milk to the boil in a saucepan, then whisk in the gelatine (squeeze out the excess water before adding the gelatine to the milk)
Step 4
Pour 1/3 of the boiling milk over the melted chocolate. Using a spatula, stir vigourously until the mixture becomes elastic and glossy.
Step 5
Gradually incorporate the rest of the milk in the same way.
Step 6
Add the double cream and mix in a blender to create an emulsion.
Step 7
Pour into the glasses and chill in the fridge for 12 hours.
Step 8
RASPBERRY COULIS: Wash the raspberries and keep 6 to 8 beautiful fruits on the side for decoration.
Step 9
Place the rest of the raspberries into a large bowl with the sugar and lemon juice and crush with a fork.
Step 10
Add sugar according to taste, cover and place in the refrigerator.
Step 11
PRESENTATION: Pour a tablespoon of the raspberry coulis over the panna cotta and decorate the glass with a raspberry.
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