Moulin du Calanquet - Saint-Rémy de Provence
Producteur de nature depuis 5 générations
Panna Cotta on “fruity bed”

Panna Cotta on “fruity bed”

Servings: 8 people

Preparation time: in two 6 + 6 minutes

Cooking: 4 min


• cocoa nibs-orange jam,
• strawberry-mint jam,
• apricot-vanilla jam,
• 75 cl of full cream (3 blocks),
• 25 ml milk,
• 60g caster sugar,
• 1 vanilla bean from Madagascar,
• 3 sheets of gelatin + 1 other (jam).

Preparation: it is better to make your jar of colorful background the night before or 12 hours before (as any dessert made of gelatin). Otherwise, your jam will mix with your panna cotta.
The day before preparing the jar with funds jams. Heat in the microwave (to dissolve gelatin) the 3 jams in 3 separate bowls for 2 minutes. Then dissolve a quarter of gelatin in each jam. Spread 10 small glasses or 8 medium with a two tablespoon of jam jar by.

Put in fridge.

The next day, soak the gelatin in cold water.
Mix the cream, milk, sugar and vanilla in saucepan. Heat broth and turn off the first.
Drain the gelatin and add to pot. Cool 15 minutes, then pour very gently into the glasses you prepared the day before. The two preparations should not be mixed for a nice result.
Chill in refrigerator 6 to 8 hours before serving.

Our products: jams mint-strawberry, apricot-vanilla and orange-cocoa nibs.


Le Moulin du Calanquet obtained HVE certification

Le Moulin du Calanquet has obtained HVE certification which is an environmental certification for farms particularly committed to the implementation of environmentally friendly approaches.

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