«What if you were the one to extend the invitation?»
The friends we’d like to see more often may simply be waiting for someone to extend an invitation.
There’s no need to wait for a special occasion. Just being together is occasion enough.
A late-summer dinner for 8 people, planned so that most of the work is done before your guests arrive.
✔ Detailed recipes
✔ The complete shopping list for 8 people
✔ My battle plan
✔ An event planned to ensure your guests have a great time
Your guests are arriving. You should be with them, not in the kitchen.
✓ Immediate access once you’ve signed up.
Citrus Panna Cotta with Raspberry Sauce (traditional method & Thermomix)
Description
I love panna cotta in all its forms... but this one might be my favourite! The combination of creamy cream with citrus zest, tangy raspberry sauce, fresh mint and orange zest offers a real explosion of flavours. What's more, this recipe is naturally gluten-free, making it a convenient dessert to serve when entertaining. It can be prepared the day before without any stress — perfect for a dinner with friends or family.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Wash the fruit, dry it, then zest the orange, lemon and lime.
2. Soak the gelatine in cold water.
3. In a saucepan, bring the cream, milk, sugar and zest to the boil.
4. Remove from heat and leave to cool for 5 minutes.
5. Add the drained gelatine and mix well. Pass through a fine sieve.
6. Stir in the crème fraîche, mix, then pour into 4 moulds or glasses.
7. Leave to set in the refrigerator for at least 3 to 4 hours.
For the raspberry sauce:
1. Blend the raspberries with the sugar and lemon juice.
2. Sieve if necessary to remove the seeds.
3. Keep refrigerated.
Finish :
Peel the orange, removing the zest. Garnish each panna cotta with the orange zest, a little raspberry sauce and a few mint leaves.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Soak the gelatine in cold water. Remove the zest from the citrus fruits.
2. Place the single cream, milk, sugar and zest in the bowl and heat for 5 minutes/100°C/speed 2.
3. Leave to cool for 5 minutes (approx. 80°C), add the squeezed gelatine and mix for 15 seconds / speed 3.
4. Add the crème fraîche and mix for 15 seconds / speed 3.
5. Pour into moulds or glasses and refrigerate for 3 to 4 hours.
For the sauce in the Thermomix:
1. Place the sugar in the bowl and blend for 10 seconds/speed 10 to reduce it to powder.
2. Add the raspberries and lemon juice, blend for 15 seconds / speed 7.
3. Sieve if desired and set aside in a cool place.
