Recipe PANNA COTTA DESSERT AND BRETON SABLE

To prepare this dish

Ingredient list

Breton sablés

300 g flour
200 g brown sugar
90 g egg yolks
3 g salt
10 g baking powder
220 g Elle & Vire gourmet butter 82% fat

Panna Cotta

1 liter Panna Cotta

Raspberry nectar

500 g fresh raspberries
30 g fine sugar
1 Gelatine leaves

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Panna Cotta

The recipe,
step by step

1. 1

   Breton sablés

   Proceed as for making sablé dough. Roll to a thickness of 4 on the roller. Cut out 4 cm circles and bake at 165°C (329°F) for 15 to 20 min. Reserve. 

2. 2

   Panna Cotta

   Heat the Panna Cotta to 80°C (176°F). Pour into verrines and chill to set. 

3. 3

   Raspberry nectar

   In a bain marie, cook the raspberries with the sugar. Strain to recuperate the nectar. Reduce and incorporate the dissolved gelatine. Refrigerate. 

4. 4

   Assembly and finishing

   Fill verrines to 3⁄4 full with the Panna Cotta. Cut out a disc of dacquoise* smaller than the diameter of the verrine. Coat the edge of the dacquoise with the nectar. Fill the centre with the red berry jam**. Top with a Breton sablé and a disc of white chocolate. 

   *Prepare one 40 x 60 cm sheet. Cut out 4 cm circles 

   **500 g of red berry jam and raspberries 

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