Pana Cotta with Red Humagne

Quick and easy to make, this fresh dessert will delight your guests with our Humagne Rouge.

Ingredients:

• 20 cl Humagne Rouge
• 25 cl cream
• 30 g sugar
• 1 sheet gelatine
• 30 g honey
• ½ tsp spice mix
• 100 g raspberries

Recipe:

Caramelise the honey, then add the Humagne Rouge and spices. Reduce to a syrupy consistency, then leave to cool.

Soak the gelatine in cold water for about 5 minutes.

Bring the cream and sugar to the boil, then remove from the heat and add the wrung-out gelatine.

Mix well and fill the verrines halfway. Refrigerate for 1 hour.

Arrange the red wine coulis and fresh raspberries on top of the panna cotta.

Source: web