Raspberry panna cotta in tartlets.

Raspberry panna cotta in tartlets.

Raspberry panna cotta in tartlets.

Delicious and tender creamy dessert. Sour raspberries and crunch of tender shortcrust pastry. The main thing is to stop in time.

Gelatin must be introduced into the liquid at a temperature of 60-80 degrees, but always check the directions on the packaging. I have Dr. Oetker.

The berry layer can be done in advance and put in the refrigerator, and when you need to slightly warm in the microwave and pour the panna cotta. So that the result is always the same, I advise you to use a kitchen scale.

The weight of the panna cotta is 460 grams. For one tartlet with a diameter of 9 cm and a height of 2 cm, 55 grams of panna cotta is spent. The weight of raspberry jelly is 270 grams. 1 tartlet takes 30 grams of jelly.

Ingredients (for 8 tartlets):

Cream 33% - 290 g
Milk - 140 g
Sugar - 55 g
Vanilla Sugar - 18 g
Gelatin - 9 g
Milk (in gelatin) - 50 g

For the berry layer:

Raspberry puree - 200 g (about 360 grams of whole berries)
Sugar - 50 g
Gelatin - 7 g
Water (in gelatin) - 40 g

Raspberry panna cotta in tartlets.


1. Soak gelatin in milk or water and set aside.

2. In a small saucepan, mix cream, milk, sugar and vanilla sugar. Put on medium heat and bring to a light boil. Do not boil. Remove from heat and add swollen gelatin.

3. Pour the panna cotta into another container so that it cools faster and cool at room temperature to about 35-40 degrees.

4. Pour into tartlets or dessert glasses and refrigerate for at least 3 hours or overnight to allow the panna cotta to stabilize and to fill the berry layer.

5. To prepare the berry layer, raspberries punch with a submersible blender and rub through a sieve. If the berries are frozen, then defrost them in the microwave or leave at room temperature.

6. Pour gelatin with cold water and set aside.

7. In a small saucepan, mix raspberry puree and sugar. Bring to a boil and remove from heat. Cool to 60-80 degrees.

8. Add the swollen gelatin and mix until smooth. Strain through a sieve.

9. Cool to 30-35 degrees and pour on the frozen panna cotta.

10. Put in the refrigerator.

Raspberry panna cotta in tartlets.


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