This panna cotta is among our favorite ones due to the unique combination of yoghurt and Valrhona Dulcey chocolate. It has a fresh taste that allows it to be garnished with a series of different toppings, from fresh seasonal fruits to fruit jellies and compotes. Originating from the Piedmont region of Italy, it is a light and extremely versatile dessert that can easily be prepared. Its simplicity is crowned by deliciousness, being a well-known and loved dessert all over the world.
The dessert can be enjoyed on Roberto’s On La Strada summer terrace of Athénée Palace Hilton hotel.
Panna Cotta (serves 6)
175 g heavy cream
75 g milk
280 g full-fat yoghurt (drained)
110 g Valrhona Blond Dulcey white chocolate 32%
6 g gelatin sheets (silver)
- Soak the gelatin sheets in very cold water until softened. Squeeze out the excess water. Put aside.
- In a pot, combine cream, milk and sugar and bring to a simmer. Add softened gelatin and stir to dissolve.
- Pour over the white chocolate and mix well until it melts. Incorporate the yoghurt and mix.
- Pour in the preferred cups or glasses and chill until set.
400 g fresh or frozen raspberries
25 g sugar
- Combine raspberries and sugar in a pot and boil until the fruits are softened.
- Blend them until well pureed and pass through a chinois to get rid of the seeds.
Over the chilled panna cotta pour some of the raspberry sauce and garnish with seasonal fruits, such as raspberries, blueberries, blackberries and strawberries.