STRAWBERRY PANNA COTTA
STRAWBERRY FAVOURED SPOON DESSERT
Difficulty level
STRAWBERRY FAVOURED SPOON DESSERT
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.
Ingredients
| MIRROR FRAGOLA | qb |
| JOYTOPPING FRAGOLA | qb |
Remove from moulds and finish with MIRROR FRAGOLA or JOYTOPPING FRAGOLA on top.
Chocolatier and Pastry Chef
"If you prefer to get a thicker texture, use 150g of PANNA COTTA MIX instead of 130g.
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