Cuberdon Panna Cotta and raspberry foam

A Panna Cotta recipe with cuberdon and raspberry.

Dessert Panna Cotta Cuberdon


Panna cotta

1000 ml Debic Panna Cotta

100 ml Debic Cream 35%

50 ml full-fat milk

2 vanilla pod

30 cuberdons

Raspberry foam

250 g raspberry coulis

400 g sugar syrup

150 ml water

15 g lecithin


Panna cotta

Cut the soft cuberdons into pieces and divide among the glasses.

Warm the Debic Panna Cotta with the milk, Debic Cream 35% and split vanilla pods.

Mix well and leave to cool to +/- 25°C. If you miss this step, the pieces of cuberdon will float to the top.

Divide among the glasses and store in the refrigerator.

Raspberry foam

Mix the lecithin with the water and mix with the syrup and raspberry coulis.

Leave to rest in the refrigerator for at least one night.

Finishing touch

Beat the raspberry foam with a hand mixer and add a spoonful on top of the panna cotta.

Serve immediately.