Raspberry and white chocolate panty
0.75 h
4 raciones
Difficulty:
Media
Ingredients
WHITE CHOCOLATE CREAM
100 g white chocolate
200 g cream
25 g butter
PANNA COTTA
160 g raspberry pulp
200 g single cream
200 ml milk
80 g sugar
3 sheets or 6 g gelatine.
METHOD
WHITE CHOCOLATE CREAM
- Heat the cream until it boils, then add in the chocolate slowly while stirring until it dissolves.
- Add in the butter until it melts. Stir to create a smooth, lump-free cream.
- Fill a pastry bag with the cream and put a 2 cm cream base into small glasses. Set aside in the fridge until it sets.
PANNA COTTA
- Start by hydrating the gelatine sheets in cold water for 10 minutes. Put the raspberry pulp, cream, milk and sugar into a bowl and mash for a few seconds to make a smooth mixture.
- Put this mixture into a small pot and cook on a medium heat until it comes to the boil.
- Remove from the heat, then add in the gelatine sheets. Stir until they dissolve, and a smooth liquid remains. Fill up the glasses (already containing the set base) and place in the fridge for 3 hours until set.
- Decorate with fresh raspberries and mint leaves.
