Lemon and raspberry panna cotta with thyme recipe
Some history
Panna cotta is a dessert that comes from the Langhe region, in the south of Turin. Its name means "cooked cream". It is made with cream, milk and sugar to which gelatine is added to obtain the firm consistency. In the oldest recipes, boiled fish bones are used instead of gelatine.
Ingredients
- 30cl milk
- 20cl cream
- 150g sugar
- 2 gelatine sheets
- 2 lemons
- 400g raspberries
- Fresh thyme
- 2 limes
Preparation
The Panna Cotta:
Make the panna cotta Bring the milk, cream and 100g sugar to the boil.
Soak the gelatine in cold water then add to the mix.
Grate the zest of the two lemons and add to the mixture.
Bring to the boil and allow to infuse for 10min.
Place in the mould and allow to cool.
The raspberries:
Heat the raspberries in a non-stick frying pan.
Make a dry caramel with 50g of sugar then add the raspberries.
Cook for several minutes.
Lastly add the thyme flowers, then chill.
Place the panna cotta in the desired container to set.
Then add the raspberries as soon as the panna cotta has set.
Add lime zest at the moment of serving to add freshness.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.