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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.

Ingredients

MIRROR FRAGOLA To Taste
JOYTOPPING FRAGOLA To Taste
Final composition

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

Federico Vedani
Federico Vedani

Chocolatier and Pastry Chef

Recipe created for you by Federico Vedani
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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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