Here’s a sweet little trio that feels elegant but stays wonderfully doable. Each component is mini-sized, light, and playful perfect when you want a dessert that looks impressive without overwhelming anyone.
Ingredients
Mini Frambozen Panna Cotta
- 1 cup heavy cream
- 1 cup whole milk
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 packet (2 ½ tsp) unflavored gelatin
- ½ cup raspberry purée (strained)
Mini Pistache Spongecake
- 1 large egg
- ¼ cup sugar
- ¼ cup pistachio flour (or finely ground pistachios)
- 2 tbsp all-purpose flour
- 1 tbsp melted butter
Mini Bladerdeegkoekjes
- 1 sheet puff pastry, thawed
- 1 tbsp sugar (optional)
Witte Chocolademousse
- ½ cup heavy cream
- ¼ cup white chocolate chips, melted
- ½ tsp vanilla extract
Frambozengel
- ¼ cup raspberry purée
- 1 tbsp sugar
- ½ tsp cornstarch mixed with 1 tsp water
Optional swaps: use almond flour instead of pistachio flour; replace white chocolate mousse with a simple whipped cream if needed.
Steps
- Make the panna cotta: Warm cream, milk, and sugar until the sugar melts. Sprinkle gelatin over the raspberry purée and let it bloom, then stir everything together. Pour into mini glasses and chill for at least 3 hours.
- Prepare the pistachio sponge: Whisk egg and sugar until pale. Fold in pistachio flour, all-purpose flour, and melted butter. Spread thinly on a lined tray and bake at 350°F (175°C) for 8–10 minutes. Don’t worry if it looks delicate that’s how sponge should be.
- Bake the puff pastry cookies: Cut the pastry into tiny circles or squares, sprinkle with sugar, and bake at 400°F (200°C) for 10–12 minutes until puffed and golden.
- Make the mousse: Beat the cream until soft peaks form, then gently fold in the melted white chocolate and vanilla. Chill so it firms slightly.
- Cook the raspberry gel: Warm purée and sugar, whisk in the cornstarch slurry, and cook 1 minute until it thickens. Let it cool — it should be glossy, not stiff.
- Assemble the mini dessert: Add a small square of pistachio sponge on the panna cotta, pipe a dot of mousse on the puff pastry cookie, and finish each piece with a swirl of raspberry gel.
Chef’s Tips
- Don’t rush the panna cotta; if it hasn’t set fully, it will look grainy when spooned.
- Chill the mousse well white chocolate firms slowly but becomes beautifully silky.
- Keep everything mini: tiny cuts of sponge and petite dollops of mousse make the plate feel refined.
Variations
- Citrus twist: Add a hint of lemon zest to the panna cotta for brightness.
- Chocolate lovers: Swap the pistachio sponge for a thin cocoa sponge.
- Kid-friendly: Replace raspberry gel with strawberry jam warmed and thinned.