Panna cotta à café et au carambar par Laurent Mariotte
Other · Total time : 3 h 21 · Prep : 15 min · Cook : 6 min · 8 servings
Allergens : Milk
Ingredients
For 8 servings
- 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©
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.