STRAWBERRY PANNA COTTA
STRAWBERRY FAVOURED SPOON DESSERT
Difficulty level
![](/IRCA/Recipes/image/2570/image-thumb__2570___auto_b492ef3e91c9043ccd499cc4b73eae8d/panna-cotta-alla-fragola.jpg)
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 | To Taste |
JOYTOPPING FRAGOLA | To Taste |
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.
"