When you need a little refreshment right after a good consistent meal of Iftar, Pannacotta dessert seems to be just the right fit. Follow these easy steps provided by Amal, Miel & Safran Chef. It’s super quick and very tasty.
Ingredients (for 4 jars)
– 250 ml of liquid cream
– 250 ml of almond milk
– 2 sheets of gelatin
– 25 g of cornstarch
– 80 g of powdered sugar
– Flaked almonds
Preparation
Heat the milk and cream in a saucepan. Gently pour over the sugar and cornstarch mixture.
Return to low heat until boiling. Remove from the heat and add the gelatin leaves, softened and wrung out beforehand.
Pour into ramekins and keep cool. Decorate with golden slivered almonds to serve.
The National Human Rights Council reaffirmed its position for the abolition of the death penalty...
A center dedicated to inclusive education has opened in Tetouan, as part of the communication...
A simple starter to make, but terribly irresistible ...
The publishing house specializing in children's books, Yanbow Al Kitab, is launching, on Friday...
Six project leaders are granted honorary loans (loans without guarantee and without interest) as...
Launched on February 12, the NASMAA cochlear implant campaign targets only deaf children aged 5 or...
The names of the winners of the Hiba-Rec support program sponsored by the Hiba Foundation have been...
Under the Hashtag #Art-is-ana: The Ministry of Tourism, Handicrafts, Air Transport, and Social...