Vanilla-scented panna cotta & hibiscus-raspberry coulis, served with pistachio nut crunch

4 personnes
40 min
3 h 30 min

For the vanilla-scented panna cotta

  • 4 sheets of gelatine
  • 600 ml full-fat cream
  • 200 ml full-fat milk
  • 1 vanilla pod
  • 75 g sugar

For the hibiscus and raspberry coulis

  • 1 sheet of gelatine
  • 40 g dried hibiscus flowers
  • 140 g sugar
  • 480 ml water
  • 50 g raspberries

For the nut crunch

  • 40 g unsalted, shelled pistachios
  • 30 g flaked almonds
  • 4 tbsp brown sugar
  • 3 level tsp of powdered cardamom
  • 3 pinches of salt
This year, the dessert for the festive season is fresh, light and invites us to go for a second helping! A panna cotta, a vision of beauty in white and red, comes to the table and tempts the whole family. Creamy and vanilla-scented, it is topped by a bright and fruity hibiscus and raspberry coulis. Its soft and enveloping side is accentuated by the presence of the nut crunch.
Préparation

For the vanilla-scented panna cotta

  • Immerse the sheets of gelatine in cold water to soften.
  • Heat the cream and milk with the vanilla pod cut in half longways.
  • When the cream is hot, add the sugar and leave to melt. Turn off the heat as soon as the mixture comes to the boil.
  • Remove from the heat and add the drained sheets of gelatine and whip to mix them well with the cream.
  • Pour the cream into 4 glasses and leave to set in the fridge for at least 2 hours.

For the hibiscus and raspberry coulis

  • Immerse the sheet of gelatine in cold water to soften.
  • Immerse the hibiscus flowers in boiling water. Cover and leave to infuse for 30 minutes.
  • Remove the flowers and add the sugar to the hibiscus-flavoured water. Boil the mixture gently for 10 minutes.
  • Remove from the heat, add the sheet of gelatine and mix well.
  • Add the raspberries. Keep a few aside for decoration when serving.
  • Pour the coulis into a bowl and leave to cool at room temperature for 1 hour.

For the nut crunch

  • Crush the pistachios and roughly chop the flaked almonds.
  • Mix the sugar with the cardamom and salt.
  • Heat the nuts very gently in a dry pan.
  • Sprinkle with sugar and stir as soon as the sugar begins to melt to coat the nuts.
  • Transfer the sugar-coated nuts onto a sheet of baking paper, level them with the back of a spoon to form a thin layer. Leave to cool and set into a crunchy layer.
  • Serve the panna cotta accompanied by the hibiscus and raspberry coulis, with sprinklings of the nut crunch and a few fresh raspberries.
À boire avec

A.O.C Rasteau red wine is an elegant accompaniment to this dessert. To start with, its dark ruby colour with raspberry-coloured flecks echoes the deep and bright shade of the coulis. Aromas of ripe red berries such as black cherry go perfectly with the fresh raspberry fragrance of the dessert. The bouquet also reveals hints of rose and violet, bringing a touch of gentleness. That’s when the silky tannins come onto the scene, like the smoothness of the cream. The wine unveils a lovely roundness, with the perfect measure of fruity notes to pair marvellously with this double-faceted panna cotta.

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