French Nougat Pana Cotta

Perfect enhancing of the Italian dessert.

Ingredients

    (1 portion)
    3cl 1883 French Nougat syrup
    20cl liquid whole cream
    1 gelatin leaf

preparation

    Put a soft gelatin leaf in cold water for a few minutes.
    Warm up the cream and the syrup.
    Add the gelatin to be dissolved.
    Stir well.
    Pour in a mold.
    Keep in the regrigerator for 3 hours.
    Unmold and garnish with French Nougat.

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