La recette des panna cotta bicolores framboise menthe

The recipe for two-tone raspberry mint panna cotta

The recipe for two-tone raspberry mint panna cotta

 

Lemon sweet dough

  • 180g of ointment butter
  • 50g caster sugar
  • 50g icing sugar
  • 50g almond powder
  • 1 egg
  • 2g of salt
  • the zest of a lemon
  • 280g T55 flour

Panna cotta white chocolate

  • 3g gelatin (1 sheet + 1/2 sheet)
  • 300g whole liquid cream
  • 75g white chocolate

Raspberry Mint Panna Cotta

  • 3g gelatin (1 sheet + 1/2 sheet)
  • 210g raspberry puree
  • 150g whole liquid cream
  • 20g caster sugar
  • Twenty fresh mint leaves


Process of two-color panna cotta raspberry mint


Panna cotta white chocolate

Rehydrate the gelatin in cold water.

Bring the cream to a simmer, off the heat add the drained gelatin and pour in several batches over the white chocolate previously melted.

Pour the Panna Cotta white chocolate apparatus into the Pixcake mold, until the first demarcation.


To obtain the bi-color bias effect, you will have to lock the mold in the fridge in a tilted position. I advise you to have a free floor in your fridge and to place a plate with the mold on it.

Leave the Panna Cotta in the fridge for at least 2 hours.


Raspberry Mint Panna Cotta

Bring the cream with the raspberry puree, sugar and mint to a boil. With the first broths, remove from the heat, cover and leave to infuse for one hour at room temperature.

Rehydrate the gelatin in cold water. Remove the mint and put the preparation back to heat.

Add the wrung gelatin out of the heat, discard in a container and allow the Panna Cotta raspberry mint to cool to around 35 ° c. Then pour into the Pixmoule, over the Panna Cotta white chocolate which must be "taken".

Place the bicolor raspberry mint Panna Cotta cubes in the freezer for at least 8 hours.


Lemon sweet dough

Work the soft butter with the powdered sugar and icing sugar, add the almond powder, salt and then the egg and the lemon zest. Finally, add the flour without working the dough too much. Film and freeze overnight.

The next day, when the dough has hardened, spread it over a thickness of 0.3 mm on a sheet of lightly floured baking paper. Put back in the fridge for about half an hour before cutting out approximately 3 inch squares.

Place them on a Silpain (placing the floured side up) and cook the lemon shortbread for 25 minutes at 160 ° c.


Finishing of two-tone raspberry mint panna cotta

Unmold the bicolor raspberry mint Panna Cotta cubes and place them on the lemon shortbread.

Garnish with half a raspberry and small mint leaves.


Let the two-tone raspberry mint Panna Cotta thaw quietly in the fridge for about 2-3 hours before tasting.

Good achievement!

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