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Les Marchés Publics de Montréal

White chocolate panna cotta with raspberries and basil

All recipes |  Desserts and snacks

White chocolate panna cotta with raspberries and basil, Desserts et collations
  • For 4 servings.
  • So fresh, tasty and original!


    • 120 gr white chocolate
    • 250 ml milk
    • Orange zest
    • 2 gelatine sheets
    • 1 box of raspberries (500 ml)
    • 25 ml sugar
    • 15 ml orange juice
    • Raspberries
    • Basil leaves
    • Granulated sugar


    1. Crush raspberries with sugar and orange juice to get a raspberry compote.
    2. Pour into dessert cups. Set aside.
    3. Soften gelatin sheets in a little cold water, then squeeze out the water.
    4. Melt the chocolate with the milk, previously heated. Whip briskly and add orange zeste and gelatin sheets. Whip briskly again.
    5. Pour into the dessert cups, on the raspberry compote. Refrigirate for about 2 hours.
    6. At serving time, add raspberries and wet basil leaves dipped in granulated sugar.

    A recipe from our Chef, Nicole Anne Gagnon.

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