panna cotta with melon
Puree the flesh of the melon. Dissolve the agaragar in the
almond milk mixed with the light cream. Add a dash of liquid
stevia or a sachet of vanilla sugar. Bring to the boil and leave
to simmer for 2 minutes on a low heat. From the heat, stir in
the mashed melon.
Pour into small glasses and refrigerate for at least 3 hours.
Toast almond flour in a dry pan and then a handful of flaked
almonds.
Before serving, cover the glasses with a layer of toasted
almond flour and some almond flakes on top.
12.5 cl light cream
stevia or vanilla sugar
almond flour
almond flakes
taste and tradition
the fiery passion
panna cotta
with melon
12.5 cl light cream
stevia or vanilla sugar
almond flour
almond flakes
Puree the flesh of the melon. Dissolve the
agaragar in the almond milk mixed with the
light cream. Add a dash of liquid stevia or a
sachet of vanilla sugar. Bring to the boil and
leave to simmer for 2 minutes on a low heat.
From the heat, stir in the mashed melon.
Pour into small glasses and refrigerate for at
least 3 hours.
Toast almond flour in a dry pan and then a
handful of flaked almonds.
Before serving, cover the glasses with a layer
of toasted almond flour and some almond
flakes on top.
taste and tradition
the fiery passion
