DESSERT OF THE MOMENT PANA COTTARASPBERRY |
|
For 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.
|
|
Marie-Chantal de Verneuil for DayNewsWorld | |