Ingredients (for 6 person) :
- 300g fresh raspberries
- 1 tablespoon scoop of powdered sugar
- 2 or 3 basil leaves (large leaves)
- Basil raspberry coulis
- gelatin 6g (3 sheets) or agar
- 40 cl cream
- 20 cl of milk
- pastry white chocolate 125g
- Panna cotta
Step 1 :
Panna cottas preparation
Soak the gelatine leaves in a bowl of ice water to rehydrate for 10 minutes. Coarsely chop the chocolate and set aside in a bowl. Bring the cream and milk to boil. Once the mixture boils, stop the fire. Squeeze the gelatine and add to mix milk and cream. Mix well with to melt the gelatin.
Step 2 :
Prepare the sauce
Wash the basil leaves. Rinse the raspberries. Mix the raspberries with the basil leaves and powdered sugar until a puree. Passing the slurry to the Chinese to remove the seeds and basil pieces.
Step 3 :
When the panna cotta are taken place about 30 minutes in the freezer then remove them gently. Put in the fridge until serving.
Serve with raspberry sauce and garnish with a basil leaf or fresh raspberries.