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Panna Cotta with Figs Sweet n Sour

Shopping list

1/2 l heavy cream
1 vanilla pod, scrached out and cut in halves
1 tbsp. sugar
2 sheets gelatine
6 Figs sweet ´n´ sour
Bouvier Beerenauslese Wine-Vinegar
Bouvier Beerenauslese Wine-Vinegar

Instructions

1/2 l heavy cream mix with 1 vanilla pod, scrached out and cut in halves as well as 1 tbsp. sugar and let the mixture boil down at low temperature.
2 sheets gelatine soak in water, squeeze out and add to the cooled cream. Fill the substance into 4 small tins and leave them in the refrigerator for 2 hours.
6 Figs sweet ´n´ sour slice and marinate with Bouvier Beerenauslese Wine-Vinegar Insert the tins in hot water for a short time and position the panna cotta on the fig-salad. Refine the dish by spraying some
Bouvier Beerenauslese Wine-Vinegar on it.

serves 4