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Pannacotta Chocolate Mousse


INGREDIENTS:
-
375 ml milk - 1 cup cream
- 4 tablespoons sugar glace
- 1 vanilla pod
- 4 sheets of gelatin

PREPARATION:
Put the cream and milk in a saucepan. Open the vanilla pod, scrape the inside and add. Add the sugar glaze. Bring slowly to a boil and when it begins to bubble, apágalo.Pon the gelatine leaves in cold water to soften.
Pour into two prepared pans, leaving tuning and enter in the refrigerator until solid.

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INTXAURSALTSA



INGREDIENTS:
- 1 liter of milk
-
4 tablespoons sugar - 1 cinnamon stick
- A few strips of orange peel and lemon
- 100 g walnuts
ground - 1 loaf sliced \u200b\u200bdry
- 50 g of whole nuts
- Sugar to caramelize

PREPARATION:
Put milk to boil in a pot with the skins of citrus, sugar and cinnamon.
We let boil for 5 minutes over low heat. Past
this time removed the peel of citrus fruit, add the bread into pieces and boiled ground nuts leaving the set for 10 minutes, stirring occasionally with wooden spoon.
In a frying pan is made sugar candy. Where have all the melted sugar incorporate nuts and stir to coat with the caramel. Put
caramelized nuts on the table rubbed with oil to cool.