Ingredients (2 people):
*For the raspberry panacota:
200 gr of raspberries
200 gr of cream
100 ml milk
2 sheets of neutral gelatin
4 tablespoons of sugar
Thyme and chives
*For the cream biscuits:
1 egg
1/2 cup fresh cream
1/2 cup of sugar
200 g flour
lemon zest
A stream of olive oil
1 teaspoon baking powder
a pinch of salt
Elaboration of the recipe of Raspberry Chipotle with cream biscuits:
Put the gelatin sheets to soak.
Heat the cream with the sugar. Introduce the gelatin sheets drained and let them fall apart.
Grind raspberries with milk. Add the cream and mix well. Distribute the panacotta in dishes. When they are tempered, put them in the refrigerator and let them set.
For the cookies, put the flour in a bowl. Add sugar, yeast, egg, a pinch of salt, fresh cream and a dash of oil. Mix well and add lemon zest.
Dip oven pan with oil, make small dough mounds and shape them with a spoon. Bake at 200º for 10 minutes.
Decorate the panacottas with a pair of raspberries, a few green thyme leaves and some chive flower petals. Serve with the cream biscuits.