Panna cotta with mango coulis

400 g liquid cream

2 vanilla sugar packets

50 g powdered sugar

2.5 sheets gelatin

Mango coulis

300 g frozen mango

30 g caster sugar

Soak the gelatin sheets in a bowl of cold water for 10 min.
put the cream in the bowl, the vanilla sugar and the sugar in powder. Program 6 min/80 °/V2. At the ring, add the spun gelatin, mix V5-6 for 1 min. Spread in small ramekins
Let cool and put in the fridge for 3-4 the time the gelatine is working ...
Thaw the frozen fruit
Mix for a few seconds at V5, then set 4 min/80 °/V2.


Spread the coulis on ramekins only when the panna cotta have taken well.

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 ......

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)...

Have a nice week end

recipes simple, fast and according to my mood and my courage ......

Lamb shoulder rolled with snail but...

A delight this meat Ingredient 1 boneless lamb shoulder 1 beautiful thick slice of butter homemade snail Olive oil Ask your butcher to boning your lamb shoulder Preheat the oven to 210 ° Spread your snail butter inside. .....