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.

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