Refined and festive to surprise your guests.
Soak the gelatin in cold water for about 10 minutes.
Heat the milk and cream in a saucepan. Off the heat, add the drained gelatin leaf. Then the foie gras.
Mix until there are no pieces remaining. Fill mini molds and let set in the freezer.
Cut the gingerbread with a 6 cm diameter cookie cutter. Place the still chilled panna cottas on top.
To finish, fill the cavities with fig chutney. Decorate the mini panna cotta with a thin slice of fresh figs and enjoy.
0 servings
7
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