LILLY CIOCCOLATO FONDENTE |
confectioner's sugar |
milk 3.5% fat |
liquid cream 35% fat |
MIRROR CIOCCOLATO |
FLAVOURED PANNA COTTA MIXTURE
Ingredients
LILLY CIOCCOLATO FONDENTE
250g
confectioner's sugar
50g
milk 3.5% fat - (min. 30°C)
500g
liquid cream 35% fat - (4-5°C)
500g
Preparation
Mix LILLY CIOCCOLATO, sugar and milk with a whisk.
Combine cream and pour the mixture in a silicone mould.
Refrigerate for at least 2 hours.
Final composition
Remove from mould and finish with MIRROR CIOCCOLATO on top.
IRCA products in the recipe
PASTRY
