Panna Cotta with wild berries with raspberry coulis - Forno d'Asolo

Panna Cotta with wild berries with raspberry coulis

ingredients :

6 Panna Cotta
100g fresh berries for garnish (blueberries, blackcurrants, blackberries, raspberries,

INGREDIENTS FOR THE COULIS

200g raspberries
100g icing sugar
20g lemon juice
mint leaves

method :

Defrost the Panna Cotta and store in the fridge. Place the raspberries in a bowl together with the lemon juice and the icing sugar, and mix with an immersion blender until a puree is obtained. To obtain a smooth, glossy mixture filter the coulis with a strainer. Place the coulis and panna cotta on the plate, garnish with fresh berries and a mint leaf to enhance the freshness of the dessert.