Raspberry, pistachio and olive oil panna cotta

Huile d'olive de Nîmes PDO Lucques olive oil
Subtle flavour Intense flavour
Panna cotta framboise, pistache, huile d'olive
A PDO
Preparation
15 min
A PDO
Resting time
2h
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Dessert Summer

Ingredients

A PDO
For 4 personnes
  • 1½ sheets of gelatine
  • 75g caster sugar
  • 1 punnet of raspberries
  • 1/2 vanilla pod
  • 50 cl of single cream
  • 1 tablespoon of chopped pistachios
  • 3 tablespoons of full-flavoured olive oil
  • 1 teaspoon of vanilla extract
For the pistachio and matcha tea cake:
  • 4 egg whites
  • 50g of flour
  • 80g of ground almonds
  • 40g of pistachio paste
  • 5g of matcha tea
  • 115g icing sugar
  • 30g of mild-flavoured olive oil

Tip

For olive oil with an intense flavour, choose, for example, PDO from Nîmes, Haute-Provence, Aix-en-Provence… or an oil of the Aglandau variety, Picholine, Olivière, … And for a subtly flavoured olive oil, choose an PDO from Nice or Nyons, or a variety such as Tanche, Cailletier, Lucques, Négrette, Clermontaise, Rougette de Pignan, Verdale de l’Hérault… Tip: you can prepare your panna cotta the day before; that way, all that’s left to make on the day itself is the financier and the raspberry marinade. Do you love desserts made with raspberries and French olive oil? Come and discover our recipes for… – Raspberries and raspberry curd on olive oil sponge – Olive oil biscuit, basil and white chocolate mousse with raspberries – French toast with hazelnuts and raspberries, olive oil and balsamic vinegar ice cream

Instructions

  • Soak the one-and-a-half sheets of gelatine in a bowl of very cold water.

  • Heat a third of the cream with the sugar and the scraped vanilla pod. Remove from the heat, add the gelatine, then leave to stand for 5 minutes.

  • Next, stir in the rest of the crème fraîche and pass through a sieve to remove the vanilla pod.
  • Spoon the cream into small glasses. Leave in the fridge for 2 hours to allow the panna cotta to set.
Next, make your pistachio and matcha tea cake:

  • Preheat the oven to 220°C. Mix all the ingredients except the olive oil in a bowl. Mix well to ensure the pistachio paste is fully incorporated. Then add the mild-flavoured olive oil and mix everything together thoroughly. Bake in a rectangular tin for about 15 minutes; the cake should be about 1 cm thick. Leave to cool, then cut the cake into cubes. Set aside.

  • Marinate half the raspberries for 10 minutes in 2 tablespoons of strong-flavoured olive oil and 1 teaspoon of vanilla extract. Then blend the mixture or mash it with a fork. Set aside.
Dressage

  • Spoon the puréed raspberries and diced cake over the panna cotta, then garnish with a whole raspberry and sprinkle with chopped pistachios.

  • Then add a few drops of strong-flavoured olive oil and serve.

Tip

For olive oil with an intense flavour, choose, for example, PDO from Nîmes, Haute-Provence, Aix-en-Provence… or an oil of the Aglandau variety, Picholine, Olivière, … And for a subtly flavoured olive oil, choose an PDO from Nice or Nyons, or a variety such as Tanche, Cailletier, Lucques, Négrette, Clermontaise, Rougette de Pignan, Verdale de l’Hérault… Tip: you can prepare your panna cotta the day before; that way, all that’s left to make on the day itself is the financier and the raspberry marinade. Do you love desserts made with raspberries and French olive oil? Come and discover our recipes for… – Raspberries and raspberry curd on olive oil sponge – Olive oil biscuit, basil and white chocolate mousse with raspberries – French toast with hazelnuts and raspberries, olive oil and balsamic vinegar ice cream
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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