Recipe Yogurt-style Panna Cotta with berries & Piña Colada smoothie

To prepare this dish

Ingredient list

Raspberries compote

600 g frozen raspberries
120 g sugar

Berries yogurt

1 liter Panna Cotta
250 g strawberry pulp
250 g raspberry pulp

Presentation

some fresh strawberries
muesli with berries

Piña Colada smoothie

1 liter Panna Cotta
900 g pineapple pulp
500 g coconut milk
1 lime zest
1 vanilla pods
20 g rum

Elle & Vire products used

Panna Cotta

The recipe,
step by step

1. 1

   Raspberries compote

   Boil all the ingredients together for a few minutes.
   Leave to cool and fill the bottom of the verrines.
2. 2

   Berries yogurt

   Heat gently the Panna Cotta at 70 °C and add the remaining
   ingredients. Fill on the raspberries compote. Leave to stand for 20 minutes at room temperature.
   Place in the refrigerator for at least 3 hours.
3. 3

   Presentation

   Cover with berries muesli and decorate with strawberries cut into pieces.
4. 4

   Piña Colada smoothie

   Heat gently the Panna Cotta at 70°C and add the remaining ingredients.
   Leave to brew.
   Sieve and pour into bottles.
   Leave to stand for 20 minutes at room temperature.
   Place in the refrigerator for at least 3 hours.

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