Donut to panna cotta

2_17861 DONUT to PANNA COTTA INGREDIENTS for 8 PERSONS A l of milk, 25 g gelatine in sheets, 700 ml of fresh cream, 250 g icing sugar, one packet of Vanillin, 250 g of dough for coupelles, one packet of Saffron, 10 g butter for the baking plate, 10 g flour for baking plate10, sugar flowers, 200 g caster sugar, one teaspoon of lemon juice.

Place in a bowl of gelatin sheets.

Cover with cold milk and let them soften completely.

Pour 500 ml of heavy cream in a saucepan and put it on the fire.

Add 200 g of icing sugar and vanilla.

Mount it with an electric mixer.

Remove it from the heat just begins to boil.

Stir with a wooden spoon gelatin in milk.

Pour the milk with wire the isinglass well softened cream in the saucepan.

Work the mixture with a wooden spoon to make it homogeneous.

Then pour the preparation in a mold hinged Crown, let cool to room temperature, then cover with kitchen film.

Put the mold in refrigerator until ready to use.

Turn oven to 200° Roll on a greased oven plate and floured, composed for spoon coupelles.

Formed 10 8 diskettes-10 cm in diameter.

Use a spatula to spread the mixture in a thin layer.

Bake for 7 minutes.

Remove from the oven as soon as the edges begin to Brown.

Remove the plate, leave open the mouth of baking.

Remove the disks from one plate at a time.

Quickly roll it around the handle of a wooden spoon to form a croissant.

Proceed quickly with the other disks.

Let them cool and solidify.

Pour the cream remained cold Bowl well done before 10 minutes to cool in the refrigerator.

Add the icing sugar and the remaining packet of Saffron.

Mount it with the electric mixer 5 minutes.

Collected in pastry bag.

Check out the panna cotta from the refrigerator.

Remove the springform, turn it over on the serving dish.

Fill croissants prepared with saffron cream.

Place as the croissants at the center of the doughnut.

Formed a flower of croissants.

Decorated in cream croissants with the sugar flowers.

Pour into a saucepan the sugar.

Add the lemon juice and 4 tablespoons of water.

Put on the fire and stir with a wooden spoon until boil.

Remove the wooden spoon and add 2 tablespoons of hot water, to keep the caramel more fluid and light colours.

Continue rotating the small saucepan over gentle heat 2 minutes again.

Remove from heat, remove the caramel with the tips of a fork.

Let it come down to wire on the surface of panna cotta and croissants prepared.

Let it consolidate and serve.

IDEA SUBMISSION you can replace the croissants and cream to decorate the surface of the panna cotta with kiwi peeled and sliced 2 thinly, then covered with a thin layer of jelly.