Raspberries and panna cotta dessert

#food Steller #stelleritalia

Here I am today with a summer treat. Not easy to implement but let's say medium difficulty for the various steps. One thing is certain to eat quickly for his goodness. A dessert consisting of a sponge cake, a panna cotta, a raspberry coulis and fresh raspberries. Various consistencies flavors that blend together for a dish to amaze your friends or why not your mother-in-law who maybe always says that the cakes she makes are the best.

If you try to make it happen let me know. For the Easy Life Design mise en place dessert plate and Alessi cutlery.

Ingredients: 500ml of fresh cream 75g powdered sugar 750g of raspberries 15g of isinglass 1 lime 50g flour 00 50g sugar 2 eggs 1 berry of vanilla #recipe for 4 persons medium difficulty

In the planetary or electric whisk, work the eggs with sugar for at least 10 minutes. Add the flour and mix without defeating the dough. Pour the sponge cake on a baking tray lined with baking paper and roll out the dough with a spatula. Cook at 180 ° C for about 15 - 20 minutes and then let it cool.

Form the panna cotta by boiling the cream with the icing sugar and the vanilla engraved and removed the pulp inside and mixed in the cream. Remove the pod and then add the isinglass softened in cold and choked water. Pour the panna cotta into 4 molds and leave it in the refrigerator for at least 3 hours.

Take the raspberry coulis with 250g of fruit and fry it with a lime juice. Pass it through a sieve and then keep it in the fridge. Whip the cake making 4 discs with a diameter of 12 - 14 cm depending on the mold you used for the panna cotta. Brush the surface with the culis. Put the panna cotta on top.

Pour some coulis into the cavity of the cream and then arrange the raspberries all around the edge of the coulis. The Original link is here

On Instagram & Twitter @cravatteaifornelli Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli www.cravatteaifornelli.net