TOP FROLLA |
500g |
unsalted butter 82% fat |
180g |
egg yolk |
75g |
|
|
75g |
PANNA COTTA MIX |
130g |
milk |
500g |
liquid cream 35% fat |
500g |
- Amaretti base:
Ingredients
Preparation
Mix all the ingredients in a planetary mixer equipped with paddle for 5 minutes at low speed. Leave to rest for at least 2 hours in the refrigerator. Wait for and draw some discs with a diameter of 12 mm, place them on the perforated silicone mats and cook at 180°C for a few minutes.
- Amaretti base:
Ingredients
Preparation
Mix all the ingredients in a planetary mixer equipped with paddle for 5 minutes at low speed. Leave to rest for at least 2 hours in the refrigerator. Wait for and draw some discs with a diameter of 12 mm, place them on the perforated silicone mats and cook at 180°C for a few minutes.
