Panna cotta à café et au carambar par Laurent Mariotte
- Total time
- 3 h 21
- servings
- 8 servings
- Dish type
- Other
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Prep
15 min
Cook
6 min
Total time
3 h 21
Ingredients
Ingredients
- 75 cl 75 cl of liquid cream
- 5 c. à soupe 5 tablespoons of sugar powder
- 5 cl 5 cl ristretto coffee
- 4 4 gelatin leaves
- 6 6 carambars©
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Method
- 1
Soak the gelatin leaves for at least 10 minutes in a large volume of cold water.
- 2
Bring the cream to a boil with sugar and coffee. Mix. Out of the fire, add the dried gelatin in your hands, mix well.
- 3
Pour the panna cotta into a round dish. Allow to cool to room temperature, then take at least 3 hours in the refrigerator.
- 4
Remove the paper from the carambars, place it well spaced on the lick covered with baking paper and bake 6 minutes at 180°C.
- 5
Untie the tiles and decorate the panna cotta. Serve immediately.
Source : marmiton
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