Crus classés de Sauternes & Barsac en 1855

frédéric lafon

l'oiseau bleu

127 av Thiers à Bordeaux Bastide
05.56.81.09.39 - www.loiseaubleu.fr

Sheep’s milk panna cotta, dried fruit crumble and sauternes sorbet

Panna cotta

Warm the milk, cream, sheep’s milk cheese and iota to 80°C for five minutes. Pour into glasses and leave to set in the fridge.

Crumble

Reminder: hazelnuts, pine nuts, whole almonds, hulled sesame seeds.

Reminder: Salt, pepper, Espelette pepper.

Mix all of the crumble ingredients after roasting the seeds and then crumble onto a baking sheet. Bake for 10 minutes at 180°C. Leave to cool.

Sorbet

Reminder: hazelnuts, pine nuts, whole almonds, hulled sesame seeds

Reminder: Salt, pepper, Espelette pepper

Mix all of the crumble ingredients after roasting the seeds and then crumble onto a baking sheet. Bake for 10 minutes at 180°C. Leave to cool.