Directions

1. In a saucepan, heat the oil to brown the onion and then the peeled carrots for 3/4 minutes. Add 3 pinches of curry powder, stir. Then add the stock cube diluted in 1 liter of water. Cook for 25 minutes. Add the coconut milk, the coriander. Leave to cook for 5 minutes over low heat. Pour the carrots into the blender bowland gradually add only 2/3 liquid, mix for a long time. Complete with cooking liquid if you want your soup less thick (it's up to you to taste) salt if necessary. Reserve in the fridge.
2. Soften the gelatin sheets in a bowl of cold water. In a saucepan bring the cream to a boil. Off the heat, add the syrup then the squeezed gelatin. Stir quickly to dissolve the gelatin. Pour into individual verrines. Let cool to room temperature and place the charges for minimum 5 days ...
3. When the panna cotta is taken, put in a saucepan to heat up 2 tablespoons chopped chutney mango diluted with 2 tablespoons tablespoons water, add the raisins dry and boil for 3/4 minutes to thicken the mixture, pour over the panna cottas just to coat the top. Tandoori