For 4 people
Preparation : 20min
Cooking : 15min
INGREDIENTS
250ml liquid cream
250ml whole milk
125g powdered sugar
1 yellow lemon
1⁄2 orange
1⁄4 stick cinnamon
1⁄2 tsp. teaspoon green anise beans
3 sheets of gelatin of 2g
RECIPE
PANACOTTA
Boil the liquid cream with 75g of sugar, cinnamon, anise, lemon and orange zest. Infuse for 15 minutes over the heat. In the liquid cream, melt the softened gelatin. Add the milk then pass everything through a strainer. Add the mixture to glasses and refrigerate for 2 hours.
TRIM
In a saucepan, make a brown caramel by heating 50g of sugar and a little water. Slide the caramel onto parchment paper. After the micro-bubbles have formed, let cool for 30 minutes and break into plates. Place the pieces in the cooled panacotta.
FOOD & WINE PAIRING
Banyuls Amber Roumani Golden
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread of the First year students of the BAC Professional Option Cuisine and Restaurant sector. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
