This is a publication that was published without my noticing it before … she was in messages for 2 years, but I’ve never done a photo of this recipe given by a friend when I leave … Similarly, even if you have no illustrations. It can give you ideas dessert nice!

 

INGREDIENTS:

2 stirred yoghurt
70 cl cream
60 g icing sugar 3 gelatin sheets
1 vanilla pod
2 sugar CS
Prepare the panna cotta

Soak the gelatine in plenty of cold water for at least 15 min.
In a saucepan bring the cream with the vanilla bean scraped. Bring to a boil and remove from heat.
2 Add the drained gelatine leaves and whisk well.
Add the icing sugar and 2 yoghurt and mix again.
Let cool and pour into your glasses.
refrigerate at least 3 hours.

INGREDIENTS FOR SAUCE RUBIS:

250 ml of water
250 g of sugar
1 cinnamon stick
1 cup raspberries
125 ml red wine of superior quality
Preparation of the ruby ​​sauce:

Heat over medium heat 250 ml of water and sugar in a saucepan until the sugar is completely dissolved. Remove from heat. Add cinnamon stick and let steep 5 minutes (or less if you do not like too strong a taste of cinnamon). Remove the cinnamon stick, add raspberries and red wine and simmer 5 minutes.
with a filter to remove all Chinese raspberry seeds. Cool and refrigerate.

Mounting :

Turn out the panacotta dessert plate and top with ruby ​​sauce. Garnish with a fresh mint leaf and fresh basil. Serve immediately.

 

Good tasting !

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