White chocolate panna cotta with raspberries and basil

White chocolate panna cotta with raspberries and basil

A refreshing, tasty and original summer dessert! 

Ingrédients

  • 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

Préparation

  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.
Préparation
15 minutes
Cuisson
No cooking
Rendement
4 people
Category
Desserts and snacks
Recette par
Nicole Anne Gagnon