Panna Cotta / m red sauce

Ingredients for Panna Cotta / m red sauce

Instructions for Panna Cotta / m red sauce

To prepare the Panna Cotta / m red sauce recipe, please follow these instructions:

Panna Cotta: Soaked House blast in cold water.

Pour the cream and sugar into a pan. Fold the vanilla and scrape the contents and bring both of it and the rest of the vanilla dish into the pan with cream. Put the pan over at low heat and warm up to almost boiling point (do not boil)

In the meantime, you are drying 4 molds inside with a neutral cooking oil (eg rapeseed oil)

When the cream is warmed up, rub the house water for water and stir in the hot cream until it is dissolved.

The liquid is poured into the 4 molds and placed on the refrigerator until they solidify. (About 2 hours)

When stiffened, a dish is warmed in hot water and held around the molds, so the Panna Cotta will release the mold and can easily be turned onto a plate.

Red sauce: Sugar and water pour into a pan and put on low heat. Stir until the sugar is dissolved (do not boil).

Add raspberries, cinnamon and red wine and give it a quick boil.

Say the sauce to remove the kernels and style the sauce for cooling until serving.

Put the Pannacotta on a plate and pour some of the sauce upstairs. Bon appetite.