LILLY NEUTRO |
zucchero a velo |
latte 3.5% m.g. |
panna 35% m.g. |
MIRROR CARAMEL |
PANNA COTTA
Ingredients
250-300g
confectioner's sugar
50g
milk 3.5% fat - (min. 30°C)
500g
liquid cream 35% fat - (4-5°C)
500g
Preparation
Mix LILLY NEUTRO, sugar and lukewarm milk with a whisk, add the cream immediately after and stir, then pour the mixture into a silicone mould.
Refrigerate for 2 hours at least.
Final composition
Remove from the mould and decorate as you like most.
