John Myers
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Panna Cotta in Fruit Dream
The perfect panna cotta in fruit dream recipe with a picture and simple step-by-step instructions.
Panna cotta
- 3 sheet Gelatin
- 500 ml Cream
- 125 g Mascarpone
- 1 piece Vanilla pod
- 100 g Sugar
Fruit dream
- 300 g Frozen raspberries
- 1 tbsp Powdered sugar
- 1 tsp Lemon juice
- 1 tsp Agave syrup
- 1 shot Raspberry liqueur
- 1 piece Mint stalk
- 20 g Blueberries
- 20 g Raspberries
Panna cotta
- For the panna cotta, soak the gelatine in water. Heat the cream, but do not boil it! Add the sugar and dissolve it, score the vanilla pod and add the pulp to the cream, then warm it up. Remove from heat, add mascarpone and stir with a whisk, then add the softened gelatine (squeeze out well beforehand). Dissolve the gelatine in the cream mixture. Put everything through a sieve, remove the vanilla pod and pour the mixture into cold-rinsed glasses – leave to cool overnight.
Fruit dream
- For the fruit dream, defrost the raspberries, add powdered sugar, a little lemon juice and the agave syrup, puree and season with the liqueur. Pass everything through a sieve to remove the seeds.
- Turn the panna cotta slightly chilled onto a plate and serve with the raspberry sauce at room temperature, garnished with mint, blueberries and raspberries.
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