Imported from TikTok
Raspberry and Elderflower Panna Cottas
Elegant individual panna cottas layered with a bright raspberry and St-Germain jelly and a creamy vanilla elderflower panna cotta. The desserts are chilled until delicately set, then unmolded for serving.
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Ingredients
- neutral oil (For lightly oiling the molds)
- 150 ml raspberry puree (Made from 200 g frozen raspberries; thaw and puree until smooth)
- 150 ml St-Germain elderflower liqueur (For the raspberry jelly layer)
- 5 g Knox gelatin powder (For the raspberry jelly layer)
- 60 ml boiling water (For dissolving the raspberry-layer gelatin)
- 340 ml whole milk (For the panna cotta layer)
- 10 g Knox gelatin powder (For the panna cotta layer)
- 30 g granulated sugar
- 250 ml heavy cream (For the panna cotta layer)
- 1 tbsp vanilla bean paste
- 50 ml St-Germain elderflower liqueur (For the panna cotta layer)
Steps
- 1
Lightly oil eight individual panna cotta molds with neutral oil, coating the bottoms and sides thinly so the finished desserts will release easily.
- 2
Make the raspberry jelly: place the raspberry puree and 150 ml St-Germain in a large bowl. Sprinkle the 5 g gelatin evenly over the liquid and let it bloom undisturbed for 5 minutes.
- 3
Add the 60 ml boiling water to the bloomed raspberry mixture. Stir thoroughly until the gelatin has completely dissolved and the mixture is smooth.
- 4
Divide the raspberry mixture evenly among the eight prepared molds. Refrigerate for 1 1/2 to 2 hours, until the jelly is nearly set when gently touched.
- 5
Begin the panna cotta once the raspberry layer is close to set. Pour the milk into a medium saucepan and sprinkle the 10 g gelatin over the surface. Let it bloom for a few minutes.
- 6
Place the saucepan over low heat. Whisk gently and continuously until the gelatin has fully dissolved; do not let the milk boil.
- 7
Add the sugar and vanilla bean paste to the warm milk. Whisk until the sugar has dissolved and the mixture is uniform and fragrant.
- 8
Remove the saucepan from the heat. Add the heavy cream and 50 ml St-Germain, stirring until fully combined.
- 9
Transfer the panna cotta mixture to a bowl and let it cool until no longer warm. This prevents it from melting the raspberry jelly when layered.
- 10
Pour the cooled panna cotta mixture gently over the raspberry jelly in the molds, dividing it evenly among all eight portions.
- 11
Refrigerate the filled molds for another 2 to 3 hours, or until the panna cotta is completely set.
- 12
To unmold, dip each mold in hot water for a few seconds, taking care not to let the water reach the dessert. Invert onto a serving plate and serve immediately.
Notes
Keep the raspberry layer chilled until it is nearly set before adding the cooled panna cotta mixture. Unmolding is easiest when the molds are dipped briefly—not immersed for a long time—in hot water.
Nutrition per serving
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