RASPBERRY ROSE PANNA COTTA
Category: Crèmes and Mousses
Difficulty: Medium
8 Servings
INGREDIENTS
WHITE CHOCOLATE PANNA COTTA:
1 ⅔ cup milk
¾ cup heavy cream
1 cup Ivoire 35% Chocolate chopped
3 tsp powdered gelatin
3 tbsp water, cold
2 bean Norohy Vanilla Bean
RASPBERRY ROSE COMPOTE:
2 cups fresh raspberries
4 tbsp sugar
½ tsp rose water
INSTRUCTIONS
WHITE CHOCOLATE PANNA COTTA:
- Measure the cold water in a small ramekin and sprinkle the powdered gelatin over top. Mix to completely saturate the gelatin and set aside.
- In a medium saucepan, combine the milk and cream with the vanilla bean that has been scraped (add the seeds only) and bring to a boil.
- Add the gelatin to the hot liquid and mix until dissolved.
- Melt the chocolate in the microwave in 20 second intervals until just melted. Slowly pour the hot liquid over the melted chocolate in several additions, mixing well before adding more.
- When all the liquid is incorporated, process with an immersion blender for 30 seconds to ensure proper mixing.
- Let cool slightly before pouring into 8 glasses. Chill until ready to serve.
RASPBERRY ROSE COMPOTE:
- In a small saucepan, mash together the sugar and raspberries to release the juice.
- Cook over low heat until the sugar is melted and the juice thickens slightly (about 5-7 minutes).
- Cool completely before adding the rose water.
ASSEMBLY:
- Place a spoonful of the raspberry rose compote on top of the white chocolate panna cotta.
- Garnish with more fresh raspberries and freeze dried raspberries.
- Serve immediately.
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