Pana cotta vanille à l'ancienne espuma de framboises au siphon

Pana cotta vanille :

chauffer ensemble 125g de lait

125 g de crème liquide

1 gousse de vanille fendue et grattée

60 gr de sucre

à ébullition retirer du feu , et ajouter 3 feuilles de gélatine ramollie dans l'eau froide

verser dans des verrines et faire rpendre au froid

Dans le siphon , mettre 300gr de coulis de framboises fraiche

50g de sucre glace

120 gr de crème liquidechuffée avec 1 feuille de gélatine

mettre une cartouche de gaz

et secouer vicement ;

Laisser reposer 1 h au froid (tête en bas)

Au moment de servir , mettre la mousse de framboise sur la pana cotta et disposer une framboise fraiche .

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