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Panna Cotta

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
This dessert is very easy to realise, delicious and can be made in advance.

Panna Cotta for 6 people :

  1. 60cl double cream
  2. 45g caster sugar
  3. 1 packet vanilla sugar
  4. 3 leaves of gelatin
  5. For the caramel :

  6. 150g caster sugar
  7. 15cl sherry vinegar
  8. 6 strawberries
  9. Few mint leaves
Panna Cotta
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1) Soak your gelatin leaves in some cold water, until softened.
2) Pour the cream in a saucepan, add the sugar and the vanilla sugar. Bring slowly to the boil, stirring all the time. As soon as it boils, take your pot off the heat.
3) Then stir the drained gelatin into the cream.
4) Then, share this mixture into 6 large cocktail glasses. Set aside to cool. When they have fully cool down, put them in the fridge.
5) Make a caramel by cooking the sugar and the vinegar together for about 15 minutes, until the mixture takes a syrupy consistency. To test if your caramel is done, just pour a teaspoon of caramel onto a platte. It should set almost instantly.
6) If your caramel is done, take it off the heat. Set it aside to cool down then store it in a jar.

When serving time comes, place a strawberry on each glass of panna cotta. Coat them with some of the caramel and finish each glasses garnishing with a couple of fresh mint leaves.

credits photo : ©-Nathalie-Dulex---Fotolia

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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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