Filter
Reset
Sort ByRelevance
TJACKSON
Panna cotta with raspberry crumble, white chocolate and mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cover the mold with 2 layers of cling film.
-
Soak the gelatin in cold water. Heat the wine with the vanilla, stick and sugar against the boil. Squeeze the gelatine out well.
-
Remove the wine from the heat source, remove the vanilla pod and dissolve the gelatine in the warm wine.
-
Sprinkle the raspberries on a plate and put back in the freezer. Allow the wine-gelatin mixture to cool in the refrigerator for about 20 minutes.
-
Beat the whipped cream almost stiffly and spat through the lumpy gelatin mixture. Spoon the cream mixture into the mold and leave to stiffen in the refrigerator for at least 2 hours.
-
Scrape the white chocolate into curls. Turn the panna cotta on a shelf and cut into squares.
-
Crumble the raspberries into small pearls and divide them over the panna cotta.
-
Sprinkle with the chocolate curls and garnish with some mint.
Blogs that might be interesting
-
25 minDessertmedium oranges, vanilla bean, Full Milk, desert rice, salt, granulated sugar, peeled unsalted pistachio nuts, ground cinnamon,vanilla rice pudding
-
10 minDessertcooked beet, granulated sugar, whipped cream,the beet ice cream without ice machine from xaviera jamie jansen
-
65 minDessertegg, good quality chocolate, whipped cream, sugar,an unforgettable chocolate kiss
-
210 minDessertwhipped cream, dark chocolate, white chocolate spread, mini marshmallows, digestive cookies, sprinkles, flake party, choco's peanut,children's chocolates
Nutrition
420Calories
Sodium0% DV0g
Fat40% DV26g
Protein10% DV5g
Carbs11% DV33g
Fiber0% DV0g
Loved it