IRCA | STRAWBERRY PANNA COTTA

STRAWBERRY PANNA COTTA

STRAWBERRY FAVOURED SPOON DESSERT

Difficulty level

Ingredients

PANNA COTTA MIX g 130
liquid cream 35% fat g 500
milk 3.5% fat g 500
PASTA AROMATIZZANTE FRAGOLA g 70

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 mix.
Add JOYPASTE PASTRY STRAWBERRY and pour into the silicone moulds.
Leave to cool in the refrigerator for at least 4 hours.

Final composition

Remove from moulds and finish with MIRROR FRAGOLA or JOYTOPPING FRAGOLA on top.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef

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If you prefer to get a thicker texture, use 150g of PANNA COTTA MIX instead of 130g.

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