In series panna cotta who is in full swing at present, I come to put my rose, Chantilly cream coffee and pur e of horse chestnuts, recipe du*. Very very nice result, validated recipes! My preference for that in the chocolate seasoned of course!

Salt xocopili caramel interspersed of gru of cocoa

The recipe in the salted caramel xocopili
20cl of whipping cream, 10g of sugar, 1 leaf of gelatine softened and spun, 2 balls of xocopili, QS of gru of cocoa facultative for the decorative. Salt caramel: 40g of sugar, 6cl of whipping cream, 30g of butter half salt.
To make a broke caramel with 40g of sugar, to put it out with 6cl of whipping cream, good to move to have a mixture slicks and to add half salt 30g of butter. It is also possible to abolish the butter and to salt the mixture in the flower of salt. Get cold and reserve in T surrounding.
Bring to the boil just 20cl of cream, add to it the caramel, out of the fire dissolve the balls of xocopili by stinking slightly, then the drained gelatine. Let warm up and pour into the chosen verrines. Let get 1 hour minimum from the refrigerator and decorate with little of gru of cocoa for example. It is also possible to add 10g of sugar to the cream, it is according to tastes!

The two-coloured version decorated with crispy pearls Valrhona

The recipe of the two-coloured panna cotta roasted horse chestnut -
Twice 25cl of whipping cream, 20g of coffee beans, 2 fois20g of the sugar, 75g of chestnut pur e, 1 engrossment cs of old rum, twice 1 leaf of gelatine softened in the water cold and spun. Facultative, to round aromas off, twice 1cs of syrup fruiss chocolate * , put sugar only 15g if the syrup is used.
Roast coffee beans 15mn in the oven in 150 . Crush them roughly, put them in a sachet in paper tea and let them brew 15mn into cold in the cream. Add the sugar, possibly the syrup chocolate. Heat up and stop just at boiling. Withdraw the coffee. Add the leaf of gelatine, move, let warm up slightly and pour a layer in the bottom of glasses. You must have the half of the apparatus. Make get from the fridge the small hour so that the mixture is firm. Idea is to make a layer of mixture coffee a layer of brown mixture and again a layer coffee or the opposite if you prefer the brown perfume.
Undertake the horse chestnut in the same way for the panna cotta by incorporating in the whip the chestnut pur e in the cold cream, add the sugar and the syrup, bring to the boil, withdraw some fire, perfume with the rum, incorporate the gelatine, let warm up. When the 1^st mixture is taken add a layer brown perfume, let take expenses in before ending roasted coffee by 1 last layer. Creams kept in T to be surrounding during catch in glasses do not solidify, it is enough to whip them a bit to give again to them suppleness if you waited too much for a long time and what they begin taking!
These 2 recipes are for 6 persons in principle, but everything depends on the size of packagings. I serve this panna cotta in affectation or meadow clears the table in small glasses.

Christian Jacques: Woman in the swing

Soon finished the time of the photos of outside, then a small mixture of r cup sculpture and of panna cotta, only for pleasure

* Questions on products? Think of consulting rubric Where to find

> 40 Grains of Salt
  - Add your Grain of Salt
  - Flux RSS of the Grains of Salt

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