Imported from TikTok
Raspberry and Elderflower Panna Cotta
Elegant two-layer desserts featuring a bright raspberry and St-Germain jelly topped with a silky, vanilla-flecked elderflower panna cotta.
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Ingredients
- Neutral oil (for greasing molds)
- 150 ml Raspberry puree (made from 200g frozen raspberries)
- 150 ml St-Germain elderflower liqueur (for the jelly layer)
- 5 g Knox gelatin powder (for the jelly layer)
- 60 ml Boiling water
- 340 ml Whole milk
- 10 g Knox gelatin powder (for the panna cotta layer)
- 30 g Granulated sugar
- 250 ml Heavy cream
- 1 tbsp Vanilla bean paste
- 50 ml St-Germain elderflower liqueur (for the panna cotta layer)
Steps
- 1
Lightly oil your molds with a neutral oil to ensure easy release later.
- 2
In a large bowl, combine the raspberry puree with the first portion (150ml) of St-Germain.
- 3
Sprinkle the 5g of gelatin over the raspberry mixture and let it bloom for 5 minutes.
- 4
Stir in the boiling water until the gelatin has completely dissolved.
- 5
Divide the raspberry mixture evenly between 8 molds.
- 6
Place the molds in the fridge and allow the jelly to set for 1 ½ to 2 hours.
- 7
Once the raspberry jelly is close to being set, begin the panna cotta by pouring the milk into a medium saucepan.
- 8
Sprinkle the 10g of gelatin over the milk and allow it to bloom for a few minutes.
- 9
Heat the milk over low heat, whisking constantly until the gelatin has fully dissolved.
- 10
Stir in the sugar and vanilla bean paste and whisk again until the sugar is dissolved.
- 11
Remove the saucepan from the heat and stir in the heavy cream and the remaining 50ml of St-Germain.
- 12
Pour the panna cotta mixture into a bowl and allow it to cool to room temperature.
- 13
Carefully pour the cooled panna cotta mixture on top of the set raspberry jelly in the molds.
- 14
Refrigerate for another 2-3 hours until the entire dessert is fully set.
- 15
To serve, dip the molds into hot water for a few seconds and turn them out onto a plate.
Notes
To make raspberry puree, blend 200g of frozen raspberries and strain through a fine-mesh sieve to remove seeds.
Nutrition per serving
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