Pannacotta with Absente and raspberry coulis

Pannacotta with Absente and raspberry coulis

For 4 people


For the cream:

30 cl of cream 15%

30 cl of Mascarpone

10 cl of milk

80 g of sugar

3 sheets of gelatin

2.5 cl Absente 55

For the grout:

400 gr frozen raspberries

100 gr of sugar

2 cl of water


Preparation: 30 min

Soak the 3 sheets of gelatin in cold water. Put the cream, Mascarpone, milk and sugar in a saucepan and simmer over low heat but hot enough. Remove the pan from the heat at the beginning of boiling and add the gelatin sheets to the mixture.

Stir well and pour the mixture into cups. Cool for a few hours in the refrigerator.

Meanwhile, start grouting:

Put in a pan the sugar and the water. Add the raspberries to this syrup. Heat the mixture until boiling. Mix the mixture and pass it through a sieve to remove the seeds. Let cool.

Your gorgeous red-hot coulis is ready!

Photo credit: Adobe Stock - sriba3

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