Découvrez cette recette de boulettes de quinoa aux saveurs indiennes avec une touche de curry et de safran
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Our spices in a bag
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Our spices in a bag
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Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Texte 2
More than 50 large-format products in an economical and practical kraft bag.
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Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
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-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
-
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
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Boulettes de quinoa à l'indienne -
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Panna cotta with rose petal confit
Ingredients :
- 3 glasses of liquid cream
- 3 glasses of milk
- 4 gelatin sheets
- 1.5 tablespoons of sugar
- 1 vanilla pod
- 3 tablespoons of rose petal confit Albert Ménès
- Fresh strawberries
Preparation :
- First, in a saucepan, start by pouring the milk, cream, sugar, and split vanilla pod.Mix everything together and bring it to a boil. Then remove from heat.
- Next, fill a bowl with cold water and soak the gelatin sheets in it until they soften. Take them out, squeeze them, and add them to the mixture. Mix everything well.
- Finally, fill your verrines (small glass jars or cups) to the desired level, then place them in the refrigerator for 24 hours.
- The next day: pour the Albert Ménès rose petal preserve over the cream and add a few strawberries on top.
Posted in:
Recipes
Related product
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Rose Petal Confit
Price: €8.95
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