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Ingredients

PANNA COTTA MIX g 120-130
liquid cream 35% fat g 500
milk 3.5% fat g 200
fruit purée g 300

Preparation

Boil milk in a small pot, add PANNA COTTA MIX and mix well with a whisk or immersion mixer to avoid the formation of lumps.
Add cold cream (5°C) and fruit purée and mix.

Final composition

Pour the creamy mixture in steel moulds, silicone moulds or transparent glasses and refrigerate for at least 4 hours.

Decorate the top as you like.

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani