CREME BRULEE |
latte |
panna 35% m.g. |
JOYPASTE ARANCIA |
JOYPASTE CANNELLA |
FRUTTIDOR ARANCIA |
ISOMALT |
Cannella |
CREMA CATALANA
Ingredients
Preparation
Stir the mix with a small portion of milk (about 100 g). Complete with the remaining milk and cream, then bring to gently boil, keeping stirring. Add the two Joypastes. Pour into ceramic moulds and leave in refrigerator for 2 hours.
