Raspberry and lime panna cotta
Published by Julia Arman le 25 mars, 2016 - 16:24
A very simple, no-fuss recipe, it can be enjoyed during the beautiful raspberry season.
Ingredients
- 250g raspberries
- 5 heaped tbsp organic whole sugar
- 3 grams agar agar powder
- 1/4 liter farm fresh cream
- the juice of 1 lime.
Tools
- juice cone
- graduated tip
Recipe
- Heat the crème fraîche with the lemon juice, 3 tbsp sugar and 1.5g agar agar. Cook for another two minutes after the first bubbles, stirring constantly.
- Pour the cream into ramekins and leave to cool.
- Extract the raspberry juice: in the right season, simply pass the raspberries through the extractor fitted with the juice cone, not too quickly and using the pestle well to create air intakes. You can use frozen raspberries out of season.
- Raspberry mousse: Heat the raspberry juice and sugar with the rest of the agar agar. Heat for another two minutes after the first bubbles, stirring constantly.
- Pour the crème fraîche set in panna cotta on top. Put a thinner layer of raspberry mousse than cream (1/3 for 2/3 cream)
- When the raspberry mousse has set, you can enjoy. The ideal is to let the panna cotta rest for a few hours in the fridge.
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