Arlequin glass
Pastry recipe
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PANA-COTTA
Ingredients
- Cloves - 2pcs
- Crème fraîche - 300 ml
- Milk - 160 ml
- Vanilla - 1 gousse
- Gelatin (powder) - 12 g
- Granulated sugar - 24 g
Poor into a pan the cream, the milk, the cloves, and the vanilla bean. Let infuse for 10 minutes, and then add the gelatin and caster sugar. Heat up to 85°C. Sieve and allow to cool efficiently.
Fill up the glasses by intercalating layers of pana-cotta and Coulis, cover and leave to cool for at least 3 hours. -
Coulis
Ingredients
- Frozen fruit coulis : Apricot - 85g
- Frozen fruit coulis : Blackcurrant - 85g
- Frozen fruit coulis : Strawberry - 85g
- Frozen fruit coulis : Raspberry - 85g
- Frozen fruit coulis : Red fruits - 85g
- Frozen fruit coulis : Mango & passion - 85g
You can rather use only one Coulis flavour, or else use different Coulis of Les vergers Boiron 6 Coulis range.
In this step
Frozen fruit coulis
Frozen fruit coulis
Frozen fruit coulis
Frozen fruit coulis
Frozen fruit coulis
Frozen fruit coulis
