Mint panna cotta
A spectacular and fresh dessert, mint panna cotta does not require special skills. On the other hand, its taste is impressive and it would not leave an indifferent the person for whom it is prepared.
- 400 g of heavy cream
- 100 g milk
- 6 g gelatin
- 60 g sugar
- 2 large bunches of mint
Soak the gelatin leaves in cold water for ten minutes until softened.
In a small saucepan, heat 100 ml of the cream, milk and sugar. Cook until the sugar has completely melted and remove from the heat.
Drain the gelatin and add it to the hot mixture. Stir until dissolved. Add the remaining cream.
Prepare fresh from the mint leaves. Wash the mint, crush the petals into a mortar and squeeze the resulting paste through the cheesecloth.
Add it to the panna cotta mixture, stir and spread in metal cups as for cream caramel. Refrigerate for 4 hours.
Before serving, briefly immerse in boiling water and turn the panna cotta.
Optionally, serve with a spoon of honey and petals mint.