Raspberry Panna Cotta with Crumble
Recipe by Chef Sylvain - Long live pastry!
A silky raspberry panna cotta, accompanied by a crunchy crumble and a lightly sweetened raspberry coulis. Ideal for an elegant dessert in a glass.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
6h 23m
Prep
27m
Cook
49m
Cleanup
7h 39m
Total
Cost Breakdown
Total cost:$6.90
Per serving:$1.15
Critical Success Points
- • Vanilla infusion for 15 minutes
- • Complete dissolution of gelatin in the hot mixture
- • Bake the crumble until golden brown
- • Bring the coulis to a boil then let it boil for 2 minutes
Safety Warnings
- • Be careful with boiling liquids to avoid burns.
- • Use kitchen gloves when handling the hot oven.
- • Do not let the gelatin sit out of the refrigerator for too long.
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