Panna cotta carambar sauce

First of all, thank you to Josette Morin for giving me the recipe.

Ingredients/for 6 people

40 cl whipping cream

10 milk

3 sheets of gelatin

1 teaspoon liquid vanilla

70 g sugar

Carambar sauce:

16 Carambars

20 cl liquid cream



Soak the gelatin in cold water. Pour in a pan the cream, milk, vanilla, sugar. Mix, simmer 5 minutes. Squeeze the gelatin and add it to the hot mixture and mix. Pour in clear glasses, put in the refrigerator.

To finish

The next day, prepare the Carambar sauce: Melt the Carambar in the liquid cream over low heat. Pour over the panna cotta. Return to refrigerator at least two hours before serving.

Lebanese laminated roll

Recipe view on kitchen more, Bernard Laurence It's still much better the next day. For a plate of 21 on 21cm: 500g of raw cashew 90g of caster sugar 20 sheets of filo dough of 21cm on 30 200g of ghee (or melted butter) 250g ......

Rillette less oily

Ingredients 1 kg of pork belly 1.5 liters of beef broth 28 g of salt 10 g of white pepper 5 g of four spices Cut the meat and lightly grill it, Add the broth and cook for 3 hours 45 minutes on a fire sweet, mixing very ......

Mortar Gratin at Mont d'Or

Ingredients (4 servings): - 1 Morteau sausage (or 2 of Montbéliard) - 1 Mont d'Or (round wooden box of about 500 g) - 1 kg of gratin potatoes - 2 shallots - 1 clove garlic - salt and pepper to cook Morteau sausage (about 30 minutes)...

Liège chocolate with cookin

Of course it's a cook'in recipe but you can do it in a saucepan, there's no problem! 500 ml of whole milk 2 eggs 80 g of dark chocolate (shock milk for me ...) 15 g of bitter cocoa powder 80 g of sugar 20 g of flour (I replace with ......