Dessert "Violet Pannacotta
4 servings
30 minutes
Violet Pannacotta consists of three layers. Raspberry mousse, Pannacotta, Jelly with Violet syrup. The dessert is decorated with berries on top.
1
Preparing the first layer: Soak 3 grams of gelatin in water and let it swell. Then heat it in a water bath or microwave. The main thing is not to let the gelatin boil, as it loses its gelling properties when boiled.
- Gelatin: 42 g
- Water: 1 l
2
Blend raspberries with sugar. If desired, you can strain through a sieve to remove all the seeds. Continue blending and add dissolved gelatin. Whip for 2-3 minutes. The mixture becomes lighter and airy while blending. Pour into a container. Whip the cream to soft peaks and gently fold into the main mixture. Work carefully to maintain airiness. Chill the resulting mousse in the refrigerator for 3-4 hours.
- Raspberry puree: 150 g
- Sugar: 30 g
- Gelatin: 42 g
- Whipped sweet cream: 225 ml
3
Preparing the second layer: heat the cream over low heat, add sugar syrup. Stirring, bring the mixture close to a boil. Once the first bubble appears — turn it off. Soak 15 grams of gelatin in water. Mix with the cream, pour into a mold, cool and place in the refrigerator. Wait for it to set completely.
- Cream: 860 ml
- Sugar syrup: 370 ml
- Gelatin: 42 g
4
Preparing the third layer: bring the mixture of water and syrup to a boil. Add 24 grams of gelatin and boil for another 5 minutes. Pour the jelly into molds and let it cool.
- Water: 1 l
- Violet syrup: 225 ml
- Gelatin: 42 g
5
Use raspberries, strawberries, blueberries, and cherries as decoration.
- Raspberry puree: 150 g