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Cottage cheese panna with raspberry mousse
Ingredients:
All ingredients
- 500g fresh or frozen raspberries
- 4 tbsp caster sugar
- 3 tsp gelatine
- 50ml water
- 250g Hochland Cremette chesse
- 200ml double cream
- 50ml milk
- 100g sugar with real vanilla
- 50ml water
- handful of fresh raspberries and blueberries, to garnish
- 3 tsp gelatine
- 100g chocolate granola
Recipe step by step
- 1. wash the raspberries, put them into the bowl, add the sugar, mix all together
- 2. dissolve the gelatine in boiling water and mix with fruit mousse
- 3. pour the fruit mass into tall glasses or plastic “shots” up to 1/3 of the height of the vessels
- 4. keep in a cold place for 2 hours to congeal
- 5. prepare panna cotta: mix sour cream, milk, sugar and vanilla and boil
- 6. dissolve the gelatine according to the instructions, add to the panna cotta
- 7. mix panna cotta with the Cremette cheese, blend and cool
- 8. take the cups with gel out of the cold store, fill them with the curd cheese mass
- 9. set it aside to the cold store again
- 10. garnish with the granola, fresh fruit and herb leaves
- 11. panna cotta can also be prepared in the form of a mini dessert - "shot"