DESSERT OF THE MOMENT PANA COTTA

RASPBERRY


F
or this, allow 5 hours.
75 g of sugar
50 cl of liquid cream
2 sheets of gelatin
1 vanilla extract
15 cl of raspberry coulis
20 raspberries
8 speculoos

You put the gelatin leaves in cold water.

Then in a saucepan put the cream, the sugar, the vanilla to heat.

Add the gelatin leaves. Stir gently.

For the mixture into small cups and put in the fridge for 5 hours.

How to serve: each small spoonful of raspberry coulis 5 small raspberries, crumble a few speculoos above to make decoration.


Serve this dessert with Italian champagne that is to say with fresh Prosecco.





Marie-Chantal de Verneuil for DayNewsWorld